Roasted Corn and Zucchini Tostadas Recipe

Name: Roasted Corn and Zucchini Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Zucchini, Chopped; 2 ears Corn, Husks And Silks Removed; 1 Medium Onion, Thinly Sliced; Olive Oil, For Drizzling And Brushing On Tortillas; 2 Tablespoons Taco Seasoning; 12 Corn Tortillas; 1 can (15 Oz. Size) Black Beans, Rinsed And Drained, Warmed; 1 cup Cherry Tomatoes, Quartered; 6 ounces, weight Queso Fresco, Crumbled; ⅓ cups Cilantro, Chopped; 1 Lime, Wedged

Servings: persons

1 Zucchini, Chopped
2 ears Corn, Husks And Silks Removed
1 Medium Onion, Thinly Sliced
Olive Oil, For Drizzling And Brushing On Tortillas
2 Tablespoons Taco Seasoning
12 Corn Tortillas
1 can (15 Oz. Size) Black Beans, Rinsed And Drained, Warmed
1 cup Cherry Tomatoes, Quartered
6 ounces, weight Queso Fresco, Crumbled
⅓ cups Cilantro, Chopped
1 Lime, Wedged

1
Preheat oven to 400 F. On a large rimmed baking sheet, add zucchini, ears of corn and onions.
2
Toss with a drizzle of olive oil and the taco seasoning.
3
Roast for 20-30 minutes or until vegetables are cooked and slightly brown.
4
Brush tortillas with olive oil and fry for 1-2 minutes on each side in a skillet over medium-high heat.
5
To assemble, cut roasted corn from cob.
6
Place zucchini, corn and onions on top of a warmed tortilla.
7
Top with beans, tomatoes, queso fresco and cilantro.
8
Squeeze a lime wedge over the top.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Zucchini, Chopped, 2 ears Corn, Husks And Silks Removed, 1 Medium Onion, Thinly Sliced, Olive Oil, For Drizzling And Brushing On Tortillas, and more.

Yes, Roasted Corn and Zucchini Tostadas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Corn and Zucchini Tostadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions