All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.” Tip: Best way to mince cucumber? Quarter lengthwise, cut those quarters into cubes, then chop.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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.
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.
Stem and coarsely chop oregano.
Trim zucchini ends, quarter lengthwise, and cut into ¼" slices.
Trim cucumber and mince.
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.
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, ¼ tsp. salt, and a pinch of pepper. Cook until aromatic, 30 seconds.
Remove from burner.
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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