A delightful twist on classic tostadas, featuring a cheesy zucchini topping.
In a saucepan, combine the zucchini, onion, mushrooms, and green pepper with the salt.
Cut the vegetables into uniform sizes for even cooking.
Cover the saucepan and simmer the mixture over medium heat for 8-10 minutes until the vegetables are tender but still crisp.
Stir occasionally to prevent sticking.
Preheat the oven to 350°F (175°C) and place the tostadas on a baking sheet.
Use parchment paper on the baking sheet for easy cleanup.
Heat the tostadas in the oven for 5 minutes until they are warm and crispy.
Keep an eye on them to avoid over-browning.
Drain any excess liquid from the vegetable mixture and spoon it evenly onto the warmed tostadas.
Distribute the mixture evenly for consistent flavor.
Sprinkle the shredded cheese over the vegetable-topped tostadas and return them to the oven.
Use a generous amount of cheese for a gooey topping.
Bake until the cheese is melted and bubbly, about 5 minutes.
Check frequently to ensure the cheese doesn't burn.
Top each tostada with a dollop of sour cream and a sprinkle of chopped tomatoes.
Add a dash of taco sauce for extra flavor.
Serve the tostadas warm and enjoy!
Pair with a fresh salad or guacamole for a complete meal.
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