Zucchini Quesadillas

Published: Apr 19, 2011

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Yields:

Prep Time:

25 mins

Total Time:

35 mins

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A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked vegetables. Sour cream, shredded lettuce, sliced avocado, and bottled salsa make great accompaniments to quesadillas, so serve them on the side. Note: Shredded cooked chicken or sauteed shrimp are also delicious variations in quesadillas, as are roasted red peppers; peppers packed in oil have the best flavor.

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Directions

1. Step 1Preheat oven to 400 degrees F. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
2. Step 2Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
3. Step 3Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
4. Step 4Place in the oven and bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.
  
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