Mushroom, Zucchini and Feta Tostadas
Mushroom, Zucchini and Feta Tostadas

Crazy crazy week, but I just had to share these totally delicious and easy tostadas with all of you. They're the perfect summer meal--light, full of fresh veggies and a snap to prepare. Great for vegetarians but will also be equally beloved by the carnivores. If you're looking for something a little different to serve on these steamy nights, I've got you covered!

Are you a big mushroom fan? I have to admit that they're not my favorite thing (it's a textural thing for me), unless we're talking grilled portobellos and then I love, love, love 'em! They're hearty and juicy and almost meaty, in a non-meaty way. You've got to try them this way!

And the grilled zucchini and scallions are a perfect complement to the earthiness of the mushrooms. Rounding it all out is the creamy feta cheese combined with the slightly charred tortilla. Everything just goes together so well--these will definitely be going on the summer dinner rotation. We all loved how the crispiness of the tortilla balanced out the tender grilled veggies. Definitely a keeper! Stay cool!!

Mushroom, Zucchini and Feta Tostadas

Makes 4 servings

Prep Time: 30 minutes


  • 3 tablespoons olive oil, separated, plus more if you want to oil the grill--otherwise you can use non-stick cooking spray

  • 1 1/2 pounds fresh zucchini (about 3 medium), cut into fairly thick slices on the diagonal, about 3/4 inch thick (if you cut them too thinly they will fall apart on the grill)

  • 4 large portobello mushrooms, stemmed and gills removed

  • 2 bunches scallions, trimmed on both ends

  • Kosher salt and black pepper

  • 8 six-inch flour tortillas

  • 1 cup (4 ounces) feta cheese, crumbled

The Recipe

1.  Heat the grill on high and either brush the grates with additional olive oil or spray with non-stick cooking spray.

2.  Arrange the vegetables in 3 separate piles on a large rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Season with salt and pepper. Toss gently to coat, still maintaining separate piles. Grill the veggies in batches if necessary, only turning once. The scallions will be done first--you just want them to have nice char marks on both sides--cook them for 2-4 minutes; the mushrooms and zucchini take about 6-8 minutes. When done, slice the scallions thinly and the mushrooms into thin strips.

3.  Brush each side of the tortillas with the remaining oil and grill for a minute or two--turning often, just until slightly charred and crisp. 

4.  To assemble the tostadas:  Top each of the tortillas with some mushroom, zucchini and scallion. Sprinkle with a little feat and eat right away. 


Note:  Recipe adapted from Martha Stewart. I left out the salsa and lime juice--we all love the simplicity of these and I used smaller tortillas so each person got two which seemed more satisfying for a meal. 

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