Grilled Zucchini & Corn Tostadas with Spicy Hummus

Grilled Zucchini & Corn Tostadas with Spicy Hummus – These simple & easy to make tostadas are loaded with flavor as they're piled high with grilled corn and zucchini and lathered with a spicy roasted red pepper hummus. (Vegan & GF) | RECIPE at NomingthruLife.com

The other day, Logan and I went suit shopping. Because that guy is going to finally graduate and get a grown man’s job. So he needs to look spiffy and the part. While checking out I noticed the gentleman at the register had a little stone/sticker on his name tag that said “40 years.” I asked him if that meant he had been working for the store for that many years… praying that I wasn’t seriously insulting him and that it wasn’t the store that had been around for 40 years and not him.

Grilled Zucchini & Corn Tostadas with Spicy Hummus – These simple & easy to make tostadas are loaded with flavor as they're piled high with grilled corn and zucchini and lathered with a spicy roasted red pepper hummus. (Vegan & GF) | RECIPE at NomingthruLife.com

Grilled Zucchini & Corn Tostadas with Spicy Hummus – These simple & easy to make tostadas are loaded with flavor as they're piled high with grilled corn and zucchini and lathered with a spicy roasted red pepper hummus. (Vegan & GF) | RECIPE at NomingthruLife.com

Grilled Zucchini & Corn Tostadas with Spicy Hummus – These simple & easy to make tostadas are loaded with flavor as they're piled high with grilled corn and zucchini and lathered with a spicy roasted red pepper hummus. (Vegan & GF) | RECIPE at NomingthruLife.com

Thankfully, he replied “it should say 42 plus.”

Can you imagine? Committing to work at one place the majority of your working life? I mean I have a hard time committing to what doughnut to pick little alone what I would/will do with 40+ years of my life.

But this guy – he can commit.

I told him he was making the rest of us look bad too. He laughed. But seriously good for him.

Grilled Zucchini & Corn Tostadas with Spicy Hummus – These simple & easy to make tostadas are loaded with flavor as they're piled high with grilled corn and zucchini and lathered with a spicy roasted red pepper hummus. (Vegan & GF) | RECIPE at NomingthruLife.com

Now personally, I can commit to these tostadas all day and night and maybe for 40+years too. They were just a throw together that turned out soooo right. They’re flavor packed, easy to make and just as scrumptious a leftover. I love making the zukes and corn on the grill but come winter, let’s just plop those babies in the oven and make it roasted instead. Because either way, these tostadas are going to be your new best friend.

Grilled Zucchini & Corn Tostadas with Spicy Hummus – These simple & easy to make tostadas are loaded with flavor as they're piled high with grilled corn and zucchini and lathered with a spicy roasted red pepper hummus. (Vegan & GF) | RECIPE at NomingthruLife.com

Grilled Zucchini & Corn Tostadas with Spicy Hummus – These simple & easy to make tostadas are loaded with flavor as they're piled high with grilled corn and zucchini and lathered with a spicy roasted red pepper hummus. (Vegan & GF) | RECIPE at NomingthruLife.com

Foodie Pointers:

Watch those Tortillas: Making your own tostadas is super simple. Your number one rule: keep your eye on the prize. Since we are talking about a thin little tortilla and a broiler, there is no time table on these guys as they can go from happy little tortillas to burnt discs lickity-split. So once they are in the oven, all eyes are on them.

Your Corn will Pop: The first time I grilled corn on the cob without the husk on, I found out they make a popping sound like the grill is making itself a little popcorn. Don’t worry, it’s not stealing your corn. But as a heads up it sure will sound like popcorn is happening under that hood.

Grilled Zucchini & Corn Tostadas with Spicy Hummus – These simple & easy to make tostadas are loaded with flavor as they're piled high with grilled corn and zucchini and lathered with a spicy roasted red pepper hummus. (Vegan & GF) | RECIPE at NomingthruLife.com

I have to say fall is my favorite season. I love the cooler weather and being wrapped in warmer clothes, but not bundled like a human marshmallow. I love pumpkin everything, and the air just feels comforting. But I’m sad to see corn on the cob go. Did you think I was going to say summer? Nooo, I’m going to miss the seasonal foods. Because my life is just one big food obsession. So as long as theirs corn on the cob at the Farmer’s Market you can bet I’ll be there filling up my bag, and these tostadas won’t be far behind.

**Oh hey! If you make any of Noming’s recipes, be sure to snap a photo and share them on twitter or instagram with #nomingthrulife so that the rest of us Nom’ers can see them too! I mean you would only make my day and all if you did!**

Grilled Zucchini & Corn Tostadas with Spicy Hummus – These simple & easy to make tostadas are loaded with flavor as they're piled high with grilled corn and zucchini and lathered with a spicy roasted red pepper hummus. (Vegan & GF) | RECIPE at NomingthruLife.com
Grilled Zucchini & Corn Tostadas with Spicy Hummus – A simple and absolutely delicious new take on tostadas. (Vegan & GF) | RECIPE at NomingthruLife.com
Yield: 4-5 servings

Ingredients:

  1. For the tostadas:
  2. 8-10 corn tortillas or tostadas*
  3. 2 large zucchini
  4. 3 large ears of corn, husked
  5. grape seed oil, for brushing
  6. season salt
  7. For the hummus:
  8. 1 1/4 cups cooked chickpeas, skins removed
  9. 4 ounces (jarred) roasted red pepper
  10. 2 tablespoons tahini
  11. 2 tablespoons cup grape seed oil
  12. 2 tablespoons water
  13. 2 garlic cloves, pressed
  14. 1/2 medium medium/large lemon juiced
  15. 1/2 – 1 teaspoon salt
  16. 1/2 teaspoon cayenne powder

Directions:

  • Preheat grill to 400 degrees.
  • Place all hummus ingredients in a blender or food processor and blend until smooth. Set aside.
  • Remove the tops and bottoms of the zucchinis. Cutting lengthwise cut the zucchini in half and then each half into thirds, equaling 6 slices per zucchini. Brush cut zucchini and husked ears of corn with grape seed oil. Then sprinkle zucchini lightly with season salt.
  • Place zucchini and ears of corn on preheated grill. Reduce heat to 350 degrees. Grill zucchini and corn in five minute increments, flipping each time to a new side until all sides have been grilled and zucchini are cooked through. Corn should be slightly charred all the way around and zucchini should have nice grill marks and be slightly translucent.
  • Once cool enough to touch or using a towel/fork to hold, carefully remove corn kernels from the cob and cut zucchini into bite sized pieces. To enjoy spread a large dollop of hummus across tostada, and add desired amount of zucchini and corn on top. Devour immediately. 

Notes:

*To make your own tostadas turn your broiler on high and place tortillas in a single layer on a baking sheet. Place baking sheet on the middle rack of your oven, keeping a careful eye on the tortillas at all times. They will begin to warp slightly. Once they have started to brown in spots, flip the tortillas over and repeat on the other side. They should only take a few minutes per side. If working in batches place tortillas in a single layer on the counter (on parchment paper if necessary) to let cool. They will continue to crunch up once cooled. Tostadas can be made ahead of time and stored in an airtight container until ready to use.
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30 comments

  1. kathryn @ The Scratch Artist -

    Hi Meg,
    I agree and disagree with your comment about the salesman making the rest of us look bad. I think it can take just as much strength, determination, and wisdom to change things up and endeavor on an entirely new path as does to stick with something. My grandmother used to tell me, you can always quit, when I was debating whether to participate in this thing or that thing. I think to a lot of people that sounds like horrible advice because we shouldn’t be quitters, but in fact her advice has helped me tremendously. Instead of being frightened that my choices will be permanent if I try something new, I experience a freedom in knowing I can always change my mind. I think I have become more of an experimenter in life because of it.
    My grandfather had the same job his entire life and I really respected how constant and loyal he was. So you see, I agree and disagree. I think both ways of living have there place.
    And these tostadas! Yum!

    • Meg -

      Hey Kathryn! Thanks for commenting. I think we are all on our own path. And what some might find as comforting, such as for you becoming an “experimenter” might be distressing for another. I applaud the salesman for his commitment, and that he found something he could do for 40+ years. Commitment sure doesn’t seem to be overly evident in our culture in this day and age. I should also probably mention that I have a tendency to be a little sarcastic so my comment about him making the rest of us look bad, was by no means meant to be taken with 100% seriousness. It was really meant to brighten his day more than anything :)

  2. Ashley -

    My grandpa was the same way – he worked at one job his entire life! It’s crazy to think about since it seems like most people move around so much now! (me included!) But these tostadas I could definitely commit to! They look fantastic!

    • Meg -

      I think it’s become harder for generations since to commit to a job for so long on the account of politics and what not. Then there are some companies that don’t want that kind of commitment anyway because it costs them more in the end… sad. But the mindset in general has changed too for workers. I feel like the grandpa area that’s what most now grandpas did though, work there whole lives at one single place. Crazy how times have changed.
      But I’m so glad we can both agree to commit to these tostadas.

  3. Sarah | Well and Full -

    Wow, 40 years at the same job! I think that DOES take a lot of committment. I mean, just think about how much time that is… I’m only 22 and it feels like I’ve been alive forever!! It makes me wonder what that man’s story is… where he’s been, how he ended up to be at that store. Very interesting. I love little snapshots of humanity like this :)
    (PS These tostadas look fantastic!!)

    • Meg -

      I had a very similar thought. All I could think about was everything he has seen and all the changes he’s endured being in one place for such a long time. And how he was using a touch screen to look something up online and how basic everything must have been when he started. I think it’s so cool to think about all the history and what he’s witnessed. Yep, those little snapshots are so intriguing Sarah!

  4. Audrey @ Unconventional Baker -

    40+ years?! That’s some serious dedication. I was shocked when my boss at my last job was there for over 20+ years…. It just seemed sooo long to work in a tiny office!

    Now these tostadas — they look amazing. I’m having serious grilled corn envy atm — everyone is flashing delicious photos and dishes of them, and I’ve got none in sight over here. These beautiful tostadas just sealed the deal — going on a hunt and can’t wait to lay my hands on some :P

    • Meg -

      It does seem like sooooo long even at 20+. I mean that’s my lifetime so of course that seems redic to me.
      You know this is the first summer I’ve ever made grilled corn, and we have just been all about it. Mentality = if there’s corn in a dish well we need to grill it first. Good luck on your corn hunt! If you absolutely can’t find them but have zukes on hand, you can use canned corn, just rinse and dry it really well, and toast them in a dry skillet or under a broiler if you require these tostadas asap. It’ll make do ;)

    • Meg -

      Yeah the pumpkin wave that is about to hit is the only thing that sort of lets me accept the end to summer foods. Guess I’ll just have to stuff my face with these tostadas and chunky gazpacho as much as I can until then. I hope you love the tostadas too!

  5. Traci | Vanilla And Bean -

    It’ is becoming more rare to hear about longevity in the workforce. It seems younger generations are more apt to strike out on their own or move more frequently these days… Change is a constant between generations, eh? Meg, this looks just fabulous! Quick, easy, packed with flavor and nourishing! You can bet I’ll be back out at the farm this week, loading up on corn!! “Because my life is just one big food obsession” – Haaaahaaaa!! I get it! And that should be a tag line!!

    • Meg -

      That’s spot on with a Podcast I was listening to last week Traci. Where a kid (23) was discussing how his/my generation are more about going out on their own and doing their own thing because the life their parents/grandparents had isn’t even really an option to them. No longer can you work hard and stay at a job and think you will be taken care of. The amount of dedicated and committed people who have been laid off or forced out because they are too expensive to keep on board is staggering. Different times, so a different approach at the end of the day.
      Ha, glad we can agree on a tag line Traci, I think it describes us both adequately :)

  6. Amber -

    Hey, Meg!

    I was wondering – if I’m a college student who doesn’t own a grill – what would you recommend for roasting the corn and zucchini in the oven? :)

    • Meg -

      Hi Miss Amber!
      I actually just made this last week and simply sauteed the zucchini and corn because I didn’t want to bother with the grill. So that’s an option, or you can roast the zucchini (sliced or chopped) in a little oil at 450 degrees until golden, approx. 20-30 mins. For the corn, I’d say just pop it under the broiler until it has a little char on it to get sort of the grill effect. Now of course these options won’t give you the same flavor profile, but it will be delicious nonetheless.
      Hope that helps :)

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