Zucchini and Corn Quesadillas

Zucchini And Corn Quesadillas Recipe

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Kristin Miller


Trying to use up all the zucchini from the garden!


★★★★★ 1 vote



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

How to Make Zucchini and Corn Quesadillas


  1. 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.
  2. Add zucchini and corn. Stir and cook for about 6 mintues or until soft and tender. Remove from heat. Add cilantro if using.
  3. 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.
  4. Bake for about 10 minutes, turning once until cheese is melted and tortillas are a little brown.

Printable Recipe Card

About Zucchini and Corn Quesadillas

Regional Style: Mexican
Dietary Needs: Vegetarian

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