(This is an old recipe that has been removed from my site. I am leaving the printer-friendly version here in case anyone is a fan of the recipe and wants to find it.)

(Makes about 4 servings; recipe created by Kalyn when she had a surplus of giant zucchinis!)

1 can (16 oz.) refried beans (or about 1 cup homemade refried beans)
1 can (4 oz.) diced green chiles (Anaheim chiles, not Jalapenos, unless you want it really spicy)
1/4 cup water
1 giant zucchini, cut into about 16 slices, each about 3/8 inch thick and about 3 inches across
olive oil, for spraying zucchini slices
Kalyn’s Taco Seasoning, or your favorite store-bought brand, for sprinkling zucchini slices
about 1/3 cup salsa (I used Pace Medium Picante Sauce)
about 1 cup grated cheese (I used Kirklands Three Cheese Mexican Blend, which is a blend of reduced-fat cheese)
about 1/4 cup sliced olives
optional toppings like sour cream, diced tomatoes, diced avocado, or lettuce can also be used

Spray a small saucepan with nonstick spray and add the can of refried beans, can of diced green chiles, and 1/4 cup water. Stir together, then let the mixture simmer over low heat about 15-20 minutes, or until it’s thickened and the beans are well-flavored from the diced green chiles. (The beans will stick to the pan, I used a turner to scrape the sides and the bottom every few minutes.) Spray a clean grill with nonstick grill spray and heat to high.

While the beans are simmering, wash the zucchini, cut off both ends, then use a Mandoline or a sharp knife to cut the zucchini into thin slices about 3/8 inch thick. (I used my mandoline with a 7mm blade, which was just perfect. In the photos I only made 12 slices, but I had extra beans left over and I could have easily eaten four of these for a light lunch, so I would make at least 16 slices if you can get that many.)

Lay the zucchini slices out on a large cookie sheet (or two) and spray each side of the zucchini with olive oil and sprinkle with a pinch of Kalyn’s Taco Seasoning. Put zucchini slices on the hot grill and grill about 6-7 minutes on the first side, then turn and grill 5-7 minutes on the second side, or until the slices are cooked and slightly browned.

While zucchini cooks, prepare the salsa, grated cheese, black olives, and any other toppings you’re using. Let the beans cool a few minutes before you assemble the tostadas.

When zucchini is done, lay the slices back on the cookie sheet to assemble the tostadas. Put about 1 tablespoon of the refried bean mixture on each zucchini slice; then spread the beans with a fork (or your clean fingers.) Spread about a teaspoon of salsa over the bean mixture. Sprinkle each tostada with a generous pinch of grated cheese and add a few slices of olive to each. Eat right away.

These don’t keep well, but you can prepare all the beans and cut all the zucchini when you first make them. Then just grill as many zucchini slices as you will eat at one sitting, keeping the rest in the fridge in a Ziploc bag to cook later. Beans can be microwaved for a minute or two if they’ve been in the fridge.

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