Chicken and Summer Vegetable Tostadas

1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons canola oil
12 ounces chicken breast tenders
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini (about 4 ounces)
½ cup green salsa
4 (8-inch) flour tortillas
Cooking spray
1 cup (4 ounces) shredded Monterey Jack cheese

Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in large nonstick skillet over medium high heat. Sprinkle the spice mixture over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until liquid almost evaporates, stirring frequently. Mix in salsa and cook for a couple more minutes until liquid has almost evaporated.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about ¾ cup chicken mixture in the center of each tortilla; sprinkle each serving with ¼ cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining ingredients. Serve immediately.