Meal Kit

Greek Zucchini Tostadas

with tomato and Kalamata olive salsa

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories

“Ladies and gentleman, in one corner, we have Greek cuisine, fit and feisty, famous for their funky feta and tremendous tzatziki… In the other corner, trained with strict discipline the last two centuries on tacos, burritos, and enchiladas, Mexican cuisine, the crowd favorite. The bell rings and we're off… That's a haymaker from Greece, we're seeing a lot of olives and tomatoes on that one. Wait, wait… that's a left jab from Mexico, and tortillas are flying everywhere. It looks like they're both going down, folks, on the mat… but folks, we all are winners from this tie, as these Greek zucchini tostadas are better than any bout.” Tip: Best way to mince cucumber? Quarter lengthwise, cut those quarters into cubes, then chop.

In Your Box (serves 2)

  • 2 Zucchini
  • Info
    4 Small Flour Tortillas
  • 4 oz. Grape Tomatoes
  • Info
    3 oz. Sour Cream
  • 1 Persian Cucumber
  • Info
    2 oz. Feta Cheese Crumbles
  • 1 Shallot
  • 1 oz. Pitted Kalamata Olives
  • 2 Garlic Cloves
  • 0.125 oz. Oregano

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • Meat lovers! If using protein, cook prior to cooking zucchini. If using whole chicken breasts, pat chicken dry and cut into 1" dice. Season with 1/4 tsp. salt. If using diced chicken, pat dry and season with 1/4 tsp. salt. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using steak strips, separate into a single layer and pat dry. Season with 1/4 tsp. salt. Follow same instructions as chicken and add steak strips to hot pan. Stir occasionally until no pink remains, 4-6 minutes.

  1. 1

    Bake the Tortillas

    Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps, omitting this step.

    Poke tortillas with a fork all over, 10 times for each tortilla.

    Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas.

    Bake in hot oven until browned and crispy, 5-7 minutes.

    While tortillas bake, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Halve tomatoes lengthwise.

    Halve and peel shallot. Cut half into thin slices and remaining into 1/4" dice.

    Cut olives into 1/4" rounds.

    Stem and coarsely chop oregano.

    Trim zucchini ends, quarter lengthwise, and cut into 1/4" slices.

    Trim cucumber and mince.

    Mince garlic.

  3. 3

    Make the Salsa

    Combine tomatoes, sliced shallot (reserve diced shallot for zucchini) , olives, oregano, 2 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside to let flavors marry.

  4. 4

    Cook the Zucchini

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, zucchini, and diced shallot to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.

    Add garlic, 1/4 tsp. salt, and a pinch of pepper. Cook until aromatic, 30 seconds.

    Remove from burner.

  5. 5

    Make Tzatziki and Assemble Tostadas

    Combine cucumber, sour cream, 1 tsp. olive oil, and a pinch of salt and pepper in another mixing bowl.

    Plate dish as pictured on front of card, spreading tzatziki on tortillas, then adding zucchini and salsa. Top with feta. Bon appétit!

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