Since they’re so easy to make and such a hit with kids, quesadillas make a great go-to dish for lunch at home or the occasional quick dinner. But without a little variety, they can get old fast. Luckily, the basic ingredients of this quesadilla — a tortilla and a mild cheese — both have flavors that can be complemented by a wide variety of ingredients, making it easy to keep this dish fresh. One of our favorite ways to keep quesadillas fun is to add a seasonal ingredient like zucchini to the mix. This zucchini quesadilla recipe is not only nutritious and tasty, it’s also a snap to prepare –– a perfect summer treat.
2 whole wheat tortillas
½ cup cheddar cheese, grated
½ zucchini, washed, trimmed, and cut into a fine julienne
2 tablespoons olive oil
¼ teaspoon sea salt
¼ teaspoon fresh ground white pepper
thinly sliced red onions for garnish (optional)
Place a 10 or 12 inch skillet over medium-high heat and drizzle in 1 tablespoon olive oil. When it’s hot add the zucchini and sea salt, and saute for 4 minutes, until wilted and brown. Remove from pan and set aside.
Add half the remaining oil, heat, and then add a tortilla. Heat for a minute, add the cheese on one side, along with the pepper. Edge heat down to medium, add the zucchini, and fold. Cook on each side a minute or two.
Repeat for the second tortilla.
Slice, garnish with red onions of using, and serve.
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