Meredith Makes Zucchini Tostadas

This might actually be too simple to call a recipe, but that's ok. Most of my at home recipes are stupid simple, and I know that most of you don't have time for complicated anyways!   


Summer is the time when zucchini and summer squash spill through the door, so much so that its usually hard to find stuff to do with it. For some reason this year we haven't grown tired of it. We've literally had this meal (in variations ) for a record 5 nights in a row. And over the coarse of the summer.... too many times to count! 

The great thing about this  dish is that you can customize it to suite your mood. More spice, less spice, different herbs. Add parsley and olives, make it Mediterranean, add a little goat cheese... The options are endless. The ONE requirement, that I believe is 100% essential to making zucchini pop is sea salt flakes. Invest in some nice  salt and you will make the zucchini flavor 100% more interesting. I use Maldon. The Maldon flakes are so soft and flavorful.  They aren't too coarse so you don't feel like you are eating rocks. I believe they are an essential kitchen staple, and so do many great chefs.


RECIPE {Per Person}: 

2 Sprouted Corn Tortillas 

2-3 Zucchini Sauteed with a little Olive Oil 

1/2 Avocado , cubed 

Large Handful Mixed Greens

Micro Greens or Cilantro

1/2 Lemon

1 Tbsp Olive Oil (or infused Oil) I used Harissa Oil (amazing!)  

Maldon Sea Salt 

Warm corn tortillas. Drizzle with a little olive oil. Layer with sauteed zucchini, avocado cubes, mixed greens, herbs or sprouts, drizzle with lemon juice, olive oil and a few sprinkles of sea salt.  Et Voila! Plated perfection.