Zucchini and Sweet Corn Tostadas

These roasted zucchini and sweet corn tostadas are a fun, fresh way to put all that summer produce to work! Tostada shells are layered with refried beans, cheddar, and roasted corn and zucchini. Each tostada is garnished with creamy avocado, cilantro, and fresh lime juice. Serve with a side of fresh fruit for a simple and colorful meal!

1. Preheat oven to 400. Place corn and zucchini on a rimmed baking sheet and drizzle with olive oil. Season with salt, cumin, and chili powder and toss to coat. Roast for 20 minutes.

2. Place 6 tostada shells on a separate baking sheet and spread each one evenly with refried beans. Sprinkle with shredded cheddar.

3. Once veggies are roasted, remove from oven and allow to cool to slightly. While the veggies cool, place tostadas in the oven to allow the beans to warm up and the cheese to melt, about 5 minutes.

4. Top each tostada with roasted corn and zucchini. Serve garnished with smashed avocado and fresh cilantro; squeeze fresh lime juice over each tostada before serving.

Zucchini and Sweet Corn Tostadas

Serves 6

All you need:

3 ears sweet corn, kernels removed from each cob

1 medium zucchini, diced small

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

6 tostada shells

1 (16 ounce) can vegetarian refried beans

1 cup shredded cheddar

Smashed avocado and fresh cilantro, for garnish

Fresh lime wedges, for serving

All you do:

1. Preheat oven to 400. Place corn and zucchini on a rimmed baking sheet and drizzle with olive oil. Season with salt, cumin, and chili powder and toss to coat. Roast for 20 minutes.
2. Place 6 tostada shells on a separate baking sheet and spread each one evenly with refried beans. Sprinkle with shredded cheddar.
3. Once veggies are roasted, remove from oven and allow to cool to slightly. While the veggies cool, place tostadas in the oven to allow the beans to warm up and the cheese to melt, about 5 minutes.
4. Top each tostada with roasted corn and zucchini. Serve garnished with smashed avocado and fresh cilantro; squeeze fresh lime juice over each tostada before serving.