Fall

Zucchini Quesadillas

by:
February 20, 2018
0
0 Ratings
Zucchini Quesadillas
Photo by Dash of Amy
  • Prep time 5 minutes
  • Cook time 10 minutes
  • Makes 6-8
Author Notes

These quesadillas are fast, flavorful, and frugal! Make a simple filling with zucchini, Kalamata olives, onions, and tomatoes. Fry until crispy for a healthy, vegetarian recipe. —Dash of Amy

What You'll Need
Ingredients
  • 2 medium zucchini, shredded
  • 1 cup onion, diced
  • 2 garlic cloves
  • 10 teaspoons basil leaves, finely chopped
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tomato, chopped
  • 15 kalamata olives, sliced
  • 1-2 cups mozzarella cheese, shredded
  • 6-8 flour tortillas (Mission organic)
  • 2-3 tablespoons olive oil (divided)
  • Garnishes: salsa, cheese dip, sour cream
Directions
  1. Heat a large skillet over medium heat and add 1 tbsp olive oil and the onions.
  2. Cook for about 2 minutes; then add the garlic and cook for another minute.
  3. Add the zucchini, salt, pepper, and oregano; mix well and cook for about 3 minutes mixing a couple of times.
  4. Transfer the zucchini mixture to a large mixing bowl, and add the olives, tomatoes, and fresh basil.
  5. Fill half of a tortilla with filling mixture (be careful to drain off any excess liquid), sprinkle with cheese, then fold the tortilla over the filling.
  6. Wipe the skillet clean with paper towels, then add a tablespoon of olive oil, and two quesadillas.
  7. Cook 4-5 minutes on each side until quesadilla is golden and crispy.
  8. Serve immediately with salsa, cheese dip, or sour cream.
  9. WATCH ME MAKE THIS ON YOUTUBE: DASH OF AMY
Tags:

See what other Food52ers are saying.

Popular on Food52

0 Reviews