1 med. zucchini, thinly sliced (1 1/2 c.)
1 med. onion, thinly sliced
1 (3 oz.) can sliced mushrooms, undrained
1/4 c. celery, chopped
2 tbsp. green pepper, chopped
1/4 tsp. salt
4 flour tortillas
2 tbsp. cooking oil
1 c. Cheddar cheese, shredded
1/2 c. sour cream
1 tomato, chopped
Bottled hot pepper sauce

In 1 1/2 quart saucepan, combine zucchini, onion, undrained mushrooms, celery, green pepper and salt. Bring to a boil, simmer, covered, 8 to 10 minutes or until vegetables are crisp tender. Drain well. Meanwhile, in medium skillet, fry tortillas one at a time in hot oil until crisp, about 1 minute. Drain on paper towel. Keep warm. To assemble, place tortillas on baking sheet. Top each with 1/2 cup vegetable mixture. Sprinkle with cheese. Heat in 350 degree oven until cheese melts, 2 to 5 minutes. To serve top each tostada with some sour cream, chopped tomato and a few drops of hot sauce. Serves 4.