Zucchini Olive And Cheese Quesadillas Recipes
ZUCCHINI AND CHEESE QUESADILLAS
This recipe is proof that zucchini is a surprisingly delicious ingredient in cheese quesadillas.
Categories zucchini squash salsa quesadilla cheese mexican mexican food avocado jalapeño lime scallions summer recipes zucchini recipes unique zucchini recipes best zucchini recipes squash recipes summer squash recipes yellow squash yellow summer squash
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Divide half the zucchini between 2 tortillas and top with half the cheese. Top with remaining zucchini and cheese. Sprinkle with half the scallions and half the chile. Cover with remaining 2 tortillas, and press down.
- Heat a large nonstick skillet over medium-high heat. Brush pan with 1 teaspoon oil. Place 1 quesadilla in pan and cook, pressing with a spatula, until golden brown on bottom, about 2 minutes. Brush top with 1 teaspoon more oil and carefully flip. Cook until crisp and filling is warmed through, about 5 minutes more. Repeat with second quesadilla, using remaining 2 teaspoon oil if needed.
- Cut quesadillas into quarters. Top with avocado and remaining scallions and chile. Serve with salsa and lime wedges.
ZUCCHINI QUESADILLAS
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.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. 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.
- Add 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.
- Brush 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.
- 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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