Zucchini Quesadillas

Name: Zucchini Quesadillas
Prep time: 25 min
Total time: 35 min
Ingredients: 4 tablespoons olive oil; 1 onion, coarsely chopped; Salt; 4 cloves garlic, minced; 2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise; 1 cup frozen corn kernels (4 ounces); 0.25 cup chopped fresh cilantro (optional); 4 (8-inch) flour tortillas; 2 cups grated pepper jack cheese

3.8

(98)

8 Reviews

By

Martha Stewart

Updated on May 16, 2017

Ingredients

4 tablespoons olive oil
1 onion, coarsely chopped
Salt
4 cloves garlic, minced
2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
1 cup frozen corn kernels (4 ounces)
¼ cup chopped fresh cilantro (optional)
4 (8-inch) flour tortillas
2 cups grated pepper jack cheese

Directions

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.

Variations

Shredded cooked chicken or sauteed shrimp are also delicious variations in quesadillas, as are roasted red peppers; peppers packed in oil have the best flavor.

Originally appeared: Everyday Food, March/April 2003