Roasted Zucchini and Portobello Tostadas with Sun-Dried Tomatoes and Olives

These tostadas bring together the best of Mediterranean flavors with a crispy Mexican base. Roasted zucchini and portobello mushrooms are layered onto toasted tortillas, then finished with tangy sun-dried tomatoes and briny olives for a satisfying crunch in every bite.

Perfect for a quick weeknight dinner or a fun appetizer, this recipe is packed with vibrant vegetables and bold tastes. Serve them warm with your favorite toppings like crumbled feta or a dollop of yogurt.

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Ingredients

4 small flour or corn tortillasView ingredient guideLike ingredientDislike ingredient

1 medium zucchini, sliced into roundsView ingredient guideLike ingredientDislike ingredient

2 portobello mushrooms, stems removed and slicedView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

1/4 cup sun-dried tomatoes, choppedView ingredient guideLike ingredientDislike ingredient

1/4 cup pitted olives (Kalamata or mixed), slicedView ingredient guideLike ingredientDislike ingredient

Optional toppings: crumbled feta cheese, fresh parsley, yogurt or sour creamView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the tortillas on the baking sheet and lightly brush both sides with a little olive oil. Bake for 5-7 minutes until golden and crispy, flipping halfway. Set aside.
3. In a bowl, toss the zucchini slices and portobello mushroom slices with olive oil, salt and pepper. Spread them in a single layer on the same baking sheet.
4. Roast the vegetables for 15-20 minutes, turning once, until tender and lightly browned.
5. To assemble, place the crispy tortillas on plates. Top with roasted zucchini and mushrooms, then sprinkle with sun-dried tomatoes and olives.
6. Add any optional toppings like crumbled feta, fresh parsley or a dollop of yogurt. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work great and add a more authentic flavor. Just adjust the baking time as they may crisp up faster.

How do I store leftover tostadas?

Store the crispy tortillas separately from the toppings in an airtight container at room temperature. Reheat in the oven to restore crispiness.

Can I make this recipe vegan?

Absolutely! The recipe is naturally vegan if you skip optional dairy toppings like feta or yogurt.