Grilled Zucchini Tostadas with Creamy Avocado and Cotija Crema
Crispy corn tostadas topped with smoky grilled zucchini, fresh avocado, and a tangy cotija crema make the perfect light spring meal. This vibrant Mexican-inspired dish celebrates seasonal produce with layers of texture and bright, zesty flavors.
Ingredients
- 8 corn tostada shells
- 3 medium zucchini, sliced lengthwise into 1cm strips
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 ripe avocados, sliced
- 1 cup sour cream
- 100g cotija cheese, crumbled
- 1 lime, juiced
- 1 clove garlic, minced
- 1 cup shredded red cabbage
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced
- 1 can (400g) black beans, drained and rinsed
- Pickled red onions for topping
Instructions
Preheat a grill or grill pan over medium-high heat until hot.
Brush zucchini slices with olive oil and season with cumin, smoked paprika, salt, and pepper on both sides.
Grill zucchini for 3-4 minutes per side until tender with visible grill marks. Remove and set aside.
In a small bowl, combine sour cream, half of the crumbled cotija cheese, lime juice, and minced garlic. Whisk until smooth to create the cotija crema.
Warm the black beans in a small saucepan over medium heat for 3-4 minutes, then lightly mash with a fork.
Spread a layer of mashed black beans onto each tostada shell.
Top with grilled zucchini strips and fresh avocado slices.
Drizzle generously with cotija crema and scatter shredded red cabbage over the top.
Garnish with remaining crumbled cotija, fresh cilantro, jalapeño slices, and pickled red onions.
Serve immediately while tostadas are crispy and enjoy fresh.
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