|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.
2 cups cheese
For torilla shells: Let cool slightly and use while still somewhat plaible and chewy.
1 16 ounce bag of cauliflower, shredded, chopped or riced
3 cups cheese
For quesadillas: Let cool slightly and use while pliable.
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.
Zucchini Shells (6 shells, 3 servings): Calories: 151, Carbohydrates: 1, Fiber: 0, Net Carbohydrates: 1, Protein: 10, Fat: 13
Tip: Make sure to remove moisture from both vegetables prior to baking into shells by wringing out the vegetables.
What kind of cheese? Is it always parmesan? Or does it work with cheddar or jack?
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. :^)
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.
Laura Danielson says
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!
Thank you so much, Laura! I need to make these again. They’re so yummy!
Quick question – can these be made on the stove top? I’m all out of parchment paper and foil so I’m wondering if they would still turn out in a frying pan?
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!
Oops! I meant “it is NOW on the top of my favorites list” 🙂