Zucchini Con Queso Tostada

Zucchini Con Queso Tostada


Zucchini Con Queso Tostada

One of the things I participate in at my church is visiting with the ladies of our neighborhood congregation.  It is a way to find out if they are doing OK, need anything , and a really good way to develop friendships. Over the years many of my closest friendships have been developed because of this action.

The other day we were visiting with a new friend and her family. While we were visiting at the table,  the father of the home was cooking at the stove.  It was dinner time so we thought nothing of it. We planned on leaving in a few minutes. As we were preparing to leave, he presented a small plate full of what looked like sauteed vegetables.  He suggested we eat it with tortilla chips.  It was delicious!

Of course, I asked him what what was in it? It rolled off his tongue in  Spanish, I understood Squash with Cheese.  His wife interpreted more details for me. Score! is what I thought. A tasty new recipe for Taco Tuesday.

I came home and immediately re-created the recipe.  It was a perfect topping for crunchy tostada’s.  Made with fresh garden vegetables, cooked pork and topped with a little cheese.

This was by far the best new authentic Mexican dish I have tasted lately. It is such a great find.   I compare it to a non fish ceviche.  It is going to be one of those recipes that I will make over and over again.

Perfect Recipe for Using the Garden’s Summer Abundance

Now you have one more recipe to make with the zucchini you accidentally planted too much of.  Every ingredient is growing in the garden.

Add some leftover pork cubes and a salty topping of Cotija Mexican cheese.  Serve it on crunchy tostada shells. 



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Zucchini Con Queso Tostada
Serves 6
Sauteed vegetables fresh from the garden, uses leftover pork served on a crunchy tostada shell. It will become your family favorite.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
85 calories
12 g
2 g
4 g
2 g
1 g
99 g
516 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 85
Calories from Fat 33
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 2mg
Sodium 516mg
Total Carbohydrates 12g
Dietary Fiber 2g
Sugars 2g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 medium sized zucchini
  2. 1/2 onion
  3. 2 tomatoes
  4. Drizzle of olive oil
  5. 1/2 cup cooked pork cubes
  6. 1 tsp salt
  7. 1 tsp black pepper
  8. 1 tsp garlic powder
  9. 1/2 tsp ground annato
  10. 2 tablespoons crumbled cotija cheese
  11. 6 tostada shells
  1. Cut the vegetables into bite sized pieces. In a fry pan drizzle olive oil and saute' vegetables until tender and onion is translucent. Add pork cubes, spices and heat through. Add cheese and stir through. Top with tostada shells to serve.
  1. This could be used as a taco filling, burrito filling or plain by itself.
Adapted from Jesus Escobado
Adapted from Jesus Escobado
Pantry Friendly Cooking http://pantryfriendlycooking.com/

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LeAnn teaches cooking classes throughout the Salt Lake City area. Recently featured in Taste of Home Magazine, runner up in the Cache Valley Cheese Signature dish contest and Winner of Better Recipes Best Blogger Potluck Recipe. Created customed recipes for Hi Grade Meats to use in their promotions, She has been a frequent guest on Good Things Utah, featured chef on Studio 5, the CW 30 and at the Salt Lake Tribune Home and Garden Show. She recently auditioned for the Fox 13 show Master Chef. She hopes her passion and love of cooking will inspire you to cook from your pantry and create your own cuisine traditions. Her cookbook "Pantry Friendly Mexican Cooking is available at Amazon.com. She is currently working on a 2nd book titled Pantry-Friendly Anti-Aging Cooking and a video series called Cook Away Hunger.


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