Zucchini Corn Tostada Recipe

Name: Zucchini Corn Tostada
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 6 corn tortillas (taco size); 3 small zucchini (cut in half lengthwise); 2 ears sweet corn, husked; olive oil for brushing zucchini and corn; 2 green onions (chopped); 1/2 cup fresh cilantro (chopped); 2 limes (cut into wedges); 1/3 cup cotija cheese (optional)

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This Zucchini Corn Tostada Recipe makes a delicious appetizer that’s ready in 20 minutes or a perfect weeknight dinner to enjoy in summer. Corn tortillas, zucchini, and grilled corn make for a seasonal dish the whole family will love.

Zucchini and corn tostada with cotija cheese, green onions, and fresh lime juice. — Make this easy Zucchini Corn Tostada recipe!

Why You’ll Love This Tostada with Zucchini and Corn

These zucchini and corn tostadas are loaded with fresh flavors. The cilantro, green onions, and lime make them irresistible. The fresh corn kernels add a delightful sweetness in every bite!

Tostada simply means “toasted tortilla.” Broiling the tortillas enhances the flavor and adds a bit of texture. Or you can buy pre-made tostada shells so they are crispy like tacos, but flat.

Related post: Delicious Tostada Caprese Recipe

This tostada recipe is super versatile. Use fresh corn if you can find it or canned if that’s what you have.

While I like to serve this recipe as an appetizer or a snack, you can also use the flavors and make it your own. Pile the toppings onto tortilla chips to make this recipe more bite-sized. Or use the filling for a soft taco.

Or even add some chicken to make this a little more hearty. Serve these during warm months for a light meal or seasonal snack.

Ingredients

For the tortillas, you can use any kind, even whole wheat tortillas. The taco size is just perfect—not too big, not too small.

To pick a fresh zucchini, look for one that’s around 7 inches long with a smooth, deep green colored skin. The skin should be free from blemishes and have no tender spots. Fresh zucchinis are also heavy.

For the corn, you want to use fresh husked corn. But feel free to use frozen or canned corn.

Be sure to scroll down to the printable recipe card for the full recipe and ingredient list.

See the printable recipe card for quantities and full recipe.

Instructions

Preheat the oven to 400 degrees.

Step 1

Spray both sides of the flour tortillas with cooking spray. Sprinkle a little bit of salt on each side of the tortilla.

Place tortillas in a single layer on a large baking sheet and bake for 4-5 minutes, turn tortillas over every 3-5 minutes until the tortillas are crisp and light brown. Set aside.

Zucchini halves on the grill with grill marks.

Two corn cobs on the grill with grill marks.

Step 2

Preheat the grill to medium-high heat. Brush the zucchini and corn lightly with olive oil — season with salt and black pepper, to taste.

Place zucchini and sweet corn on the hot grill and cook until charred and beginning to soften about 7-10 minutes.

Close up picture of zucchini and corn tostadas topped with cotija cheese and green onions.

Step 3

Remove the corn and zucchini from the grill and let cool to room temperature. Chop the grilled zucchini into pieces. Carefully remove the corn kernels from the grilled sweet corn ears with a sharp knife. Top each crisp tortilla with zucchini, corn, green onion, cilantro, and avocado. Squeeze fresh lime juice over the top and garnish with cotija cheese. Serve and enjoy your grilled zucchini and corn tostadas!

Variations

Other toppings — Top your vegetarian tostadas with other summer veggies like avocado, red bell pepper, squash, or tomatoes.
Sauce — Serve them with sauce like salsa, salsa verde, tomatillo salsa, and sour cream on the side.
Protein — Grilled chicken tenders or fish, refried beans, and black beans are great options if you want to add some protein.
Cheesy — Make them cheesy by adding queso fresco, Mexican blend cheese, cheese sauce, or any cheese that you like. If cotija is hard to find you can substitute another type of cheese.

Top tips

You can toast the tortillas using an air fryer, broiler, or on a pan on the stove top.
Make sure that the grill is hot enough so that you’ll achieve those beautiful grill marks on your zucchini and corn ears.
I feel like I can never get my tortillas as crisp as I want them in a timely manner so I like to use store-bought tostada shells. Or you can fry your own.

Frequently Asked Questions

Why are my tostadas soggy?

You might have baked them in a low temperature, that’s why they did not crisp up. To save soggy tostadas, simply cook them a few minutes longer at a higher temperature until they are crispy.

Another reason is putting too much liquid or sauce like salsa. In this recipe, the only liquid is lime juice. To prevent the sauce from making them soggy, I suggest serving sauce on the side. Let your guests put them on their tostadas if they prefer.

How to store leftover tostadas?

Store the leftovers in an airtight container at room temperature or in the fridge for up to three days. Ideally, you store the toppings separately from the tostadas. Leftover tostada shells will not retain their crispiness.

Delicious zucchini and corn tostadas on a parchment lined baking tray.

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Zucchini Corn Tostada