This is such a yummy recipe that uses a few of our favorite summer veggies – zucchini and corn. If you have a backyard garden, you probably have lots of zucchini growing. This is the perfect recipe for using it up. Use a whole wheat tortilla for added fiber and nutrients.  Enjoy this fool-proof dinner!

Summer Harvest Quesadilla

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Course Dinner, Lunch

Servings 2 Quesadillas

Cuisine Mexican

Diet Vegetarian

Ingredients

 

1x2x3x

• Olive oil cooking spray or 1 T olive oil
• 4 whole wheat tortillas
• ½ cup grated white cheddar cheese
• 1 medium zucchini grated
• 1 ear of sweet corn cooked and kernels cut off
• ½ red onion grated
• Salt and pepper to taste
• Garnish: salsa and guacamole

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Instructions

 

• Heat a large skillet over medium high heat and add olive oil or spray. Place tortilla in pan and heat until it is warm, flipping sides around 10-15 seconds.
• When the tortilla is heated add your ingredients: cheddar cheese, zucchini, corn, red onion and then a little more cheddar cheese. Take care not to layer the ingredients too thickly. Season with salt and pepper.
• Place another other tortilla on top. Press down with spatula.
• Let cook for about 1-2 minutes until cheese begins to melt and then carefully flip the quesadilla over on the other side to brown.
• Remove from pan when the cheese is melted and tortillas are browned on both sides.
• Remove from heat and cut into wedges. Repeat with other tortillas.
• Enjoy with salsa and guacamole

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