Summer Harvest Quesadilla

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!

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Dinner, Lunch, Quick & Easy, Vegetarian, Summer
Course Dinner, Lunch
Servings 2 Quesadillas
Cuisine Mexican
Diet Vegetarian


  • 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


  • 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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