It's a little early in the year for some of these veggies. But The Spouse and I agree that this would be an excellent way to make use of our garden's harvest as the year progresses. Some early tomatoes would go well with this.
Chicken and Summer Vegetable Tostadas
1 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
2 tsp olive oil
2 boneless, skinless chicken breasts
1 cup chopped shallot
1 cup corn kernels
1 cup chopped zucchini
1/2 cup green salsa
1 tsp dried cilantro
3 (8-inch) flour tortillas
1 cup shredded Monterey Jack cheese
Combine first 3 ingredients, stirring well. Pound chicken to 1/4" thickness and cut into cubes. Sprinkle the spice mixture evenly over chicken. Heat a large skillet over medium heat; add oil and heat until shimmery. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon chicken mixture in the center of each tortilla; sprinkle each serving with cheese. Broil an additional 2 minutes or until cheese melts. Sprinkle each serving with remaining cilantro. Serve immediately.