-
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
Continue After Advertisement
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
-
Heat a large skillet over medium heat and add 1 tbsp olive oil and the onions.
-
Cook for about 2 minutes; then add the garlic and cook for another minute.
-
Add the zucchini, salt, pepper, and oregano; mix well and cook for about 3 minutes mixing a couple of times.
-
Transfer the zucchini mixture to a large mixing bowl, and add the olives, tomatoes, and fresh basil.
-
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.
-
Wipe the skillet clean with paper towels, then add a tablespoon of olive oil, and two quesadillas.
-
Cook 4-5 minutes on each side until quesadilla is golden and crispy.
-
Serve immediately with salsa, cheese dip, or sour cream.
-
WATCH ME MAKE THIS ON YOUTUBE:
DASH OF AMY
See what other Food52ers are saying.