Grilled Zucchini Small Tostadas with Refried Beans are a way to make use of giant zucchinis, which fun small-tostadas are gluten-free, South Beach Diet Phase One, kid-friendly, and excellent for Meatless Monday!
I recognize August may be the month having a big day to celebrate zucchini. but everybody who's grown zucchini inside a garden recognizes that in September and October, when you are not centered on your garden a lot, you'll find giant zucchinis arising overnight. I've got a couple of buddies and relatives who had been giving me giant zucchinis recently, so I am getting fun dreaming up new uses of them.
I made use of a large zucchini about 3 inches across to create these Grilled Zucchini Small Tostadas with Refried Beans. It was simple to make and for those who have kids it might be an enjoyable meal to obtain the kids to assist assemble. If you wish to get this to and you do not have giant zucchini, I'd just slice smaller sized zucchini another way making oblong-formed tostadas enjoy!
I ate three of those for any tasty Meatless Monday lunch, and they might also create a nice dinner should you offered all of them with another thing quietly. (If you would like more meatless recipes, you may may want to follow my Meatless Monday Pinterest Board. that has ideas from Kalyn's Kitchen and a few of my personal favorite food blogs. i share a brand new recipe every week for Meatless Monday at BlogHer .)
I personally use my beloved Mandoline having a 7mm blade to obtain even thin slices, however, you can slice by hands without having a mandoline. (I cut 12 slices, however i might have easily eaten four of those for supper so I'd suggest cutting more for those who have a large enough zucchini.)
Place the refried beans and diced eco-friendly chiles right into a pan after some water, and allow it to simmer on low and thicken when you prep other ingredients. Spray grill with nonstick spray and preheat to high. (You can also make all of them a broiler too for those who have a wire rack to place the zucchini slices on.)
I simmered the bean mixture about twenty minutes, scraping the underside and sides from the pan every couple of minutes. Allow the mixture awesome for around a few minutes before putting it around the zucchini slices.
Lay the zucchini slices on a cookie sheet and spray both sides after some essential olive oil. (I personally use the Misto Essential Olive Oil Sprayer .) Sprinkle each side having a pinch of Kalyn's Taco Seasoning (or perhaps your favorite purchased taco seasoning.)
Lay the slices around the hot grill and prepare about 6-7 minutes around the first side.
Then turn and prepare 5-7 minutes around the second side, or before the zucchini is cooked and slightly browned.
As the zucchini cooks acquire some salsa, grated Three Cheese Mexican Blend (or perhaps your favorite low-fat cheese), and sliced olives.
Once the zucchini is completed, lay it around the cookie sheet to put together the small tostadas.
Top each zucchini slice with 1 tablespoon from the refried bean mixture.
Then make use of a fork (or perhaps your clean fingers) to start the beans so that they come almost towards the fringe of the zucchini slices.
Top the beans with 1 teaspoon of salsa.
Give each small tostada an ample pinch of cheese. (And when this can be done without obtaining the cheese throughout, you are doing much better than me!)
Top each small tostada with a few sliced olives and eat immediately. You should use other toppings like sour cream, avocado, diced tomato, or lettuce if you want.
Grilled Zucchini Small Tostadas with Refried Beans
(Makes about 4 servings recipe produced by Kalyn when she'd the surplus of giant zucchinis!)
Ingredients:
1 can (16 oz.) refried beans (or about 1 cup homemade refried beans)
1 can (4 oz.) diced eco-friendly chiles (Anaheim chiles, not jalapenos, unless of course you would like it truly spicy)
1/4 cup water
1 giant zucchini, reduce about 16 slices, each about 3/8 inch thick contributing to 3 inches across
essential olive oil, for spraying zucchini slices
Kalyn's Taco Seasoning. or perhaps your favorite store-bought brand, for sprinkling zucchini slices
about 1/3 cup salsa (I made use of Pace Medium Picante Sauce)
about 1 cup grated cheese (I made use of Kirklands Three Cheese Mexican Blend, that is a mixture of reduced-fat cheese)
about 1/4 cup sliced olives
optional toppings like sour cream, diced tomato plants, diced avocado, or lettuce may also be used
Spray a little saucepan with nonstick spray and add some can of refried beans, can of diced eco-friendly chiles, and 1/4 cup water. Stir together, then allow the mixture simmer over low heat about 15-twenty minutes, or until it's thickened and also the beans are very well-flavored in the diced eco-friendly chiles. (The beans will keep to the pan, I made use of a turner to scrape the edges and also the bottom every couple of minutes.) Spray a clear grill with nonstick grill spray as well as heat to high.
As the beans are simmering, wash the zucchini, stop both sides, then make use of a Mandoline or perhaps a sharp knife to chop the zucchini into thin slices about 3/8 inch thick. (I made use of my mandoline having a 7mm blade, that was just perfect. Within the photos I only made 12 slices, however i had extra beans remaining and that i might have easily eaten four of those for any light lunch, and so i will make a minimum of 16 slices if you're able to have that many.)
Lay the zucchini slices on a sizable cookie sheet (or two) and spray both sides from the zucchini with essential olive oil and sprinkle having a pinch of Kalyn's Taco Seasoning. Put zucchini slices around the hot grill and grill about 6-7 minutes around the first side, then turn and grill 5-7 minutes around the second side, or before the slices are cooked and slightly browned.
While zucchini cooks, prepare the salsa, grated cheese, black olives, and then any other toppings you are using. Allow the beans awesome a couple of minutes before you decide to assemble the tostadas.
When zucchini is completed, lay the slices back around the cookie sheet to put together the tostadas. Put about 1 tablespoon from the refried bean mixture on every zucchini slice then spread the beans having a fork (or perhaps your clean fingers.) Spread in regards to a teaspoon of salsa within the bean mixture. Sprinkle each tostada having a generous pinch of grated cheese and give a couple of slices of olive to every. Eat immediately.
These don't keep well, however, you can prepare all of the beans and cut all of the zucchini when you initially make sure they are. Then just grill as numerous zucchini slices because you will get your meals at one sitting, maintaining your rest within the fridge inside a Ziploc bag to prepare later. Beans could be microwaved for just a few minutes if they have experienced the fridge.
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South Beach Diet Suggestions:
All of the ingredients within this dish are low-glycemic foods and could be approved for just about any phase from the South Beach Diet. South Beach would like low-fat cheese bring your choice with that.
Find More Recipes Such As This One:
Make use of the Recipes by Diet Type photo index pages to locate more recipes appropriate for any specific diet plan. You could also prefer to Follow Kalyn's Kitchen on Pinterest to determine all of the good recipes I am discussing there.
I selected the South Beach Diet to handle my weight partially and so i wouldn't need to count calories, carbs, points, or fat grams, however if you simply want dietary information for any recipe, I suggest entering the recipe into Calorie Count. that will calculate it for you personally. Or maybe you are part of Yummly. you should use the Yummy button on my small site in order to save the recipe and find out the dietary information there.
More Tasty Meatless Ideas with Zucchini:
(Recipes using their company blogs not necessarily South Beach Diet friendly check ingredients.)
Gluten-free Goddess
Always Order Dessert
(Want much more recipes? I've found these recipes using their company blogs using Food Blog Search .)
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