Greek Zucchini Tostadas

with tomato and Kalamata olive salsa

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Calories Conscious
A note about serious food allergies

“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.”

In Your Box (serves 2)

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

  • Calories
  • Carbohydrates
  • 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

  • Step 1 - Bake the Tortillas

    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. 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, 4-6 minutes. While tortillas bake, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Halve tomatoes lengthwise. Halve and peel shallot. Cut half into thin slices and remaining into ¼" dice. Cut olives into ¼" rounds. Mince garlic. Stem and coarsely chop oregano. Trim zucchini ends, quarter lengthwise, and cut into ¼" slices. Trim cucumber and mince.

  • Step 3 - Make the Salsa

    Make the Salsa

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

  • Step 4 - Cook the Zucchini

    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 remaining garlic, ¼ tsp. salt, and a pinch of pepper. Cook until aromatic, 30 seconds. Remove from burner.

  • Step 5 - Make Tzatziki and Assemble Tostadas

    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!