Chipotle Honey Chicken & Charred Zucchini Tostadas with Avocado Crema

A summer dinner that actually understands the assignment.

Summer cooking is always a bit of a balancing act. I want dinners that feel fresh and vibrant, but I’m not looking to overthink anything - especially when it’s hot and there’s produce sitting on the counter begging to be used.

That’s exactly where these tostadas came from.

At the heart of this recipe is a rotisserie chicken shortcut, dressed up in a smoky-sweet chipotle honey sauce with just enough heat and brightness to keep things interesting.

Paired with zucchini - one of the most abundant and reliable summer vegetables -quickly charred to bring out its natural sweetness and texture, the result is a dish that feels layered and satisfying without asking much of you.

This recipe is my favorite way to handle the seasonal zucchini surplus! Especially when you’re tired of zucchini bread, but still too emotionally attached to throw it out.

Everything gets layered onto a crisp tostada shell, with a generous swipe of avocado crema for creaminess. It’s the kind of meal that comes together quickly, tastes like you tried a lot harder than you did, and makes full use of what’s in season right now.

This is a recipe to keep in your back pocket for busy weeknights, low-key gatherings, or anytime you want dinner to feel just a little more alive.