Low carb Tostadas

 

Getting the mostada from tostada

A Tostada is made on a crisp shell (you leave these on the counter on a rack–or in the oven–to crisp up). You can pick these up to eat them. Traditionally the shells are made from corn (think flat taco).

You use one shell per tostada and can pick them up in your hand.

Assembly follows the recipe, prior to nutritional information.

Zucchini Tostadas
1 large zucchini, shredded (about 1.5 cups)
2 eggs
2 cups cheese
Preheat oven to 450 degrees F.
Grease 2 cookie sheets.
Cut ends from zucchini. Shred. Mix with egg and cheese. Measuring by 1/3 cup, make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.
Let cool on a rack for 6-8 hours in a cool oven (for the tostada shells).

For torilla shells: Let cool slightly and use while still somewhat plaible and chewy.

Makes about 6 crispy tortilla tostada rounds.

Cauliflower Tostadas

1 16 ounce bag of cauliflower, shredded, chopped or riced
3 eggs
3 cups cheese

Preheat oven to 450 degrees F.
Grease 2 cookie sheets.
Cook or thaw frozen cauliflower. Shred, rice or chop. Mix with egg and cheese. Using 1/3 cup scoop, make 12 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.
For tostadas: Let cool on a rack for 6-8 hours in a cool oven.
For quesadillas: Let cool slightly and use while pliable.
Makes about 12 rounds.

Tostadas: Store on rack until crisp and then in an open container to prevent moisture.
Tortillas: Use these and then let the rest crisp up.


To make the tostadas: I brown seasoned hamburger and spread across the top of a crisp shell. Top with cheese, shredded lettuce, chopped tomato, olives and sour cream (or anything you like which still is within the low-carb parameters of your plan).
Storage and use: If you want these to turn into crispy shells, let them rest for a day. If you want them to remain soft, store in a bag between parchment paper, or use them as they are ready from the oven.

Nutritional Information:
Zucchini Shells (6 shells, 3 servings): Calories: 151, Carbohydrates: 1, Fiber: 0, Net Carbohydrates: 1, Protein: 10, Fat: 13

Cauliflower Shells (12 shells, 6 servings): Calories: 239, Carbohydrates: 4, Fiber: 1.5, Net Carbohydrates: 2.5, Protein: 15, Fat: 20

Tip: Make sure to remove moisture from both vegetables prior to baking into shells by wringing out the vegetables.

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Comments

  1. What kind of cheese? Is it always parmesan? Or does it work with cheddar or jack?

  2. cleochatra says:

    I'd go with any Mexican cheese for these, like Colby Jack, but that's not to say you can't use cheddar instead! Mozzarella also works. :^)

  3. I am finding I do not like the overwhelming taste of cauliflower, should I use zucchini instead?

    • I would, yes! Just be sure to drain as much of the liquid out of the zukes as you can. Another option? Use 1:1 ratio of cooked, chopped chicken + cheese.

  4. These are my go to for Mexican night! My favorite way to get some extra veggie into a meal, and I love the flavor the zucchini gives in these. Yet another great recipe, keep doing what you do!
    :)

  5. I’m not sure how I stumbled upon your site but I am glad I did! It is not on the top of my favorites list. I have the chicken/cheese pizza crust baking in the oven as we speak (3rd time making pizza this way!!) and zucchini tostada shells ready for the oven after the pizza is finished. Love them both!! :) Thanks for all the great recipes. Cheers!

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