Summer is in full swing now and that means that Farmer’s Markets are the BEST place to be shopping! I loaded the boys up in our double stroller and headed down to the Highland Park Farmer’s Market in Hastings. We saw a plethora of veggies, baked goods, jams & jellies, and unique crafts. The variety of products always amazes me.

We picked out two kinds of squash to make tostadas for lunch. This is one of my favorite ways to add vegetables in my diet. If you serve it on a crispy tortilla topped with cheese, I’ll eat just about anything.

To make the tostada, you will need:

1 tortilla of your choice (whole wheat or low carb would be a healthier alternative!)
Cooked chicken 
Zucchini and summer squash
Monterey Jack cheese
Lemon Pepper seasoning

First, cut the squash into small pieces. I cut round slices and then quartered those slices. The amount you need depends on how much you want on your tostada. I did about 1/3 of a cup.

Next, heat some oil in a pan over medium heat. My brother is now selling cold pressed safflower oil at the Farmer’s Market. It is perfect for things like this! Toss in the veggies and let them cook for a couple of minutes. Sprinkle in some lemon pepper seasoning. I also added minced garlic for extra flavor. Add the chicken and cook for a few more minutes. You want the veggies to get soft and heat everything through.

When the toppings are done cooking, remove them from the pan to a small plate or bowl. Add a little more oil to the pan and place it back on the stove. 

Put the tortilla in the pan, making sure that the bottom side is coated in oil. We want it nice and crispy! Add the chicken and veggies and then top with grated Monterey Jack cheese. Let it cook until the cheese is melted and the bottom of the tortilla is golden brown.

Doesn’t that look delicious?

Cut it into four pieces and you’re ready to go. I love how the lemon pepper seasoning complements the flavors of the squash. I’m a huge fan of crispy foods, so the crunchy tortilla is my favorite part!