I just realized that I tend use the same ingredients for a few dishes in a row. Like, if I make something with zucchini, I'll make another thing with zucchini — or corn, or tomatoes, or whatever the case may be. I guess I'm just not done with that ingredient yet!
I've been making a variation of this recipe for years and it's been one of my favorites for a very long time. I don't make it with cheese anymore and I also make my own rice tortillas now and serve them open-faced. The rice flour is super sticky so when I'm making the tortillas, I line the tortilla press with waxed paper and spray that with olive oil, otherwise I will lose the whole batch.
I should mention that the tortillas aren't really that flexible and they turn rather crunchy after being baked in the oven, which is why I make them into tostadas. If I knew what I was actually doing, I might be able to remedy this problem but I don't, so I can't, and it seems to work fine anyway.
Zucchini Corn Tostadas
Loosely adapted from Martha Stewart
4 tablespoons olive oil
1 red onion, coarsely chopped
4 cloves garlic, minced
2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
1 cup fresh or frozen corn
1/4 cup chopped fresh cilantro
4 rice flour tortillas
Crushed red pepper
Salt and pepper to taste
Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
Add zucchini, corn kernels, and crushed red pepper; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, and salt and pepper to taste.
Brush one side of all tortillas with remaining tablespoon oil; lay tortillas, oiled side down, on a baking sheet. Place 1/4 of the filling on each, and press down gently with a spatula to seal.
Bake until golden brown, turning the baking sheet once for even cooking, about 20 minutes. Remove from oven; let cool slightly. Serve open-faced with guacamole and salsa, if desired.
From Bob's Red Mill
1 cup brown rice flour
1/2 cup Water
1 tsp Mexican Seasoning
In a small bowl, mix the flour and Mexican seasoning. Stir in water, then evaluate the consistency. The dough should be soft, but not wet, and mold easily into shapes. The dough will easily form a ball as you stir it. If necessary, add a bit more flour or water to achieve the proper consistency.
Pinch off balls of dough the size of golf balls. Knead each ball a bit and place in your wax-papered, olive-oil-sprayed tortilla press. Press until flat and repeat with all dough.
Heat a heavy frying pan or griddle. Use no oil. Place each tortilla in the hot pan, and cook for a few minutes on each side. Tortillas should become lightly brown and start to appear dry. Cool on wire racks.
Store in the refrigerator up to 2 weeks, or freeze. Reheat in a toaster or warm oven.
Makes about 4 Tortillas.