This vegetarian tostada tower recipe is equally loved by vegetarians and meat lovers and is a perfect dish to serve for a weekday lunch or dinner with the family, as well as a small gathering. Lovingly combining zucchini, plum tomatoes, red onion, green and red bell pepper, corn, green onions, jalapeno peppers and cilantro, this dish is full of good-for-you veggies that also taste fantastic together. Of course, you’ll want to take it to the next level of flavor by topping with Cabot Lite50 Jalapeño Cheddar cheese and Cabot Light Sour Cream. Make this vegetarian tostada recipe and then share it with friends and family on Facebook, Pinterest, Instagram, and Twitter!
Preheat your oven to 375°F and arrange tortillas in single layer on two baking sheets. Bake for 10 minutes, or until crisp, and set aside.
While tortillas bake, heat olive oil in large nonstick skillet over medium-high heat until shimmering. Add zucchini, tomatoes, onion, bell peppers, jalapenos, corn and green onions. Saute until tender, approximately 4 minutes, then transfer vegetables to a colander or strainer and drain excess liquid. Return vegetables to skillet and stir in chopped cilantro and salt.
Sprinkle 3 tablespoons of grated Cabot Lite50 Jalapeño Cheddar cheese onto each of 4 of the baked tortillas. Top with one-eighth of vegetable mixture and then place a second baked tortilla on top of each. Sprinkle with remaining cheese and top with the remaining vegetable mixture. Place the final 4 tortillas on top of each tower.
Spoon 1 tablespoon of Cabot Light Sour Cream on top of each tower and add a sprig of cilantro. To eat, pick up each topped tortilla one by one.
Looking for a hearty vegetarian quesadillas recipe? Try our Bean Quesadillas with Cabot Cheddar! Cabot is a co-operative of over 800 farm families who continuously strive to produce the best dairy products around. We’d really appreciate it if you could rate and review this veggie tostada recipe once you’ve had the chance to make and enjoy it!
12 (6-inch) corn tortillas
1 ½ teaspoons olive oil
2 medium zucchini, chopped
2 plum tomatoes, chopped
1 medium red onion, chopped
1 each green and red bell pepper, chopped
2 jalapeno peppers with seeds, minced
1 cup frozen corn kernels, thawed
4 green onions, green and white parts, minced
¼ cup chopped fresh cilantro plus 4 sprigs for garnish
½ teaspoon salt
6 ounces Cabot Lite50 Jalapeño Cheddar, grated (about 1 ½ cups)
¼ cup Cabot Light Sour Cream
PREHEAT oven to 375°F.
ARRANGE tortillas in single layer on two baking sheets. Bake for 10 minutes, or until crisp. Set aside.
HEAT oil in large nonstick skillet over medium-high heat until shimmering while tortillas bake. Add zucchini, tomatoes, onion, bell peppers, jalapenos, corn and green onions. Saute until tender, about 4 minutes. Transfer vegetables to colander or strainer to drain excess liquid.
RETURN vegetables to skillet. Stir in chopped cilantro and salt.
SPRINKLE 3 tablespoons cheese onto each of 4 baked tortillas. Top with one-eighth of vegetable mixture. Place second baked tortilla on top of each. Sprinkle with remaining cheese and top with remaining vegetable mixture. Place final 4 tortillas on top.
SPOON 1 tablespoon sour cream on top of each tower and add sprig of cilantro. (To eat, pick up each topped tortilla one by one.)
All of these flavors come together perfectly! Love it!