Zucchini And Corn Quesadillas Recipe

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Zucchini and Corn Quesadillas

Kristin Miller


Trying to use up all the zucchini from the garden!

pinch tips: Perfect Bacon Every Time




4 Tbsp
olive oil (i eyeballed the amount)
onion, roughly chopped
garlic, minced i used about 4 cloves, depends how much you love garlic
medium or 1 large zucchini, thinly sliced
1 c
frozen or fresh corn
1/4 c
chopped cilantro (optional if you dont like)
flour tortillas
2 c
grated pepper jack cheese

Directions Step-By-Step

Heat oven to 400. In a large skillet heat about 3 tablespoons of olive oil over medium heat. Add onion, and a pinch of salt. Stir and cook until onions are soft then add garlic and cook for about 1 minute.
Add zucchini and corn. Stir and cook for about 6 mintues or until soft and tender. Remove from heat. Add cilantro if using.
Brush one side of all 4 tortillas with olive oil. Place 2 tortillas oil side down on a baking sheet. Place filling on top of each tortilla. Sprinkle 1 cup of cheese on top of each and top with remaining tortillas, oil side up.
Bake for about 10 minutes, turning once until cheese is melted and tortillas are a little brown.

About this Recipe

Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy