I love to post a low carb recipe that people can use to shed excess water weight from the heavy weekends. This recipe is actually pretty inventive. However if you are feeling less motivated, I’m going to throw in some easier options. This low carb recipe can also be made dairy free, gluten free and vegan if you substitute out the cheese and meats.
Ingredients for Low Carb Zucchini Tostadas
| 4 cups | Shredded Zucchini |
| ½ tsp | Salt |
| 2 | Eggs, slightly beaten Or Egg whites |
| 2 cups | Shredded Mexican Blend Cheese Or Vegan Cheese |
| ½ cup | Grated Parmesan Cheese (could also be vegan) |
| 2 tsp | Mexican Seasoning |
| Toppings: | |
| 3-4 | Chorizo Sausages, casings removed – or Lean ground Beef |
| 2 cups | Shredded Lettuce |
| 1 | Avocado, diced |
| 2 | Medium Tomatoes, diced |
| ½ cup | Sour Cream – Or Tofuti Cream Cheese (vegan) |
| ½ cup sliced | Black Olives |
| 1 cup | Shredded Mexican Blend Cheese – Or Vegan |
| ¼ cup | Chopped Cilantro |
* Notice all the changes I made if you don’t eat dairy like me 😉 If you want to skip a lot of these steps you can opt for a low carb or “Carb Control” tortilla. Crisp it in the oven to make it hard and use that as your base.
Directions for These Low Carb Toastadas
Directions:
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
Place the zucchini in a drainer and sprinkle with 1/2 teaspoon salt. Let the zucchini stand for 10 minutes.
IMPORTANT: Squeeze as much liquid from the zucchini as possible and place in a large bowl. If you skip this step they will be soggy. Add the eggs, cheeses, and Mexican seasoning. Stir together until well-blended.
Divide the zucchini mixture into 6 portions onto the parchment paper (a scant ½ cup each). Use a spatula to spread each portion into a 5-inch circle. Bake the zucchini for 15 minutes, remove from the oven and gently turn each portion over. Continue to bake for another 15 to 20 minutes or until firm and golden.
While the zucchini is baking, cook your choice of meat in a large skillet. Cook over medium-high heat until browned and cooked through, about 10 minutes. Drain and set aside.
To assemble, place the zucchini tostadas on individual serving plates. Layer each tostada with an equal portion of lettuce, sausage, avocado, diced tomato, sour cream, olives, and cheese. Garnish with cilantro and serve.
As I mentioned about there are several other ways to make these. You can use a low carb tortilla, you can use a hard flat corn shell or you can even bake a brown rice tortilla and use that as a substitution. Eating low carb doesn’t have to be hard or complicated, you just have to put a little more thought into your eating and it will begin to show up in your results! If you love this recipe then pass on the fitness love and use our “share” links above!
Adria
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