Fall

Zucchini Quesadillas

February 20, 2018
Photo by Dash of Amy
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

  • Prep time 5 minutes
  • Cook time 10 minutes
  • Makes 6-8
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
In This Recipe
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

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