Zucchini Corn Quesadillas

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Zucchini Corn Quesadillas at home. One serving contains 746 calories, 26g of protein, and 41g of fat. This recipe serves 4 and costs $2.18 per serving. It is a good option if you're following a lacto ovo vegetarian diet. Plenty of people made this recipe, and 162 would say it hit the spot. A mixture of shredded cheddar cheese, olive oil, flour tortillas, and a handful of other ingredients are all it takes to make this recipe so tasty. It works best as a main course, and is done in roughly 25 minutes. It is brought to you by Damn Delicious. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is outstanding. Try Corn and Zucchini Quesadillas, Zucchini and Corn Quesadillas, and Grilled Corn, Zucchini, and Black Bean Quesadillas for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 bell pepper, diced

1 cup corn kernels, frozen, canned or roasted

8 (8-inch) flour tortillas

2 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

1 tablespoon olive oil

1/2 cup pesto, homemade or store-bought

2 cups shredded cheddar cheese

2 zucchinis, thinly sliced to 1/4-inch thick rounds

Equipment:

baking paper

baking sheet

oven

frying pan

Cooking instruction summary:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.Heat olive oil in a large skillet over medium high heat. Add garlic, zucchini, bell pepperand corn; season with salt and pepper, to taste. Cook, stirring occasionally, until tender, about 3-4 minutes; set aside.Spread pesto on tortilla; top with zucchini mixtureand cheese, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas.Place quesadillas onto the prepared baking sheet. Place into oven and bake until the cheese has melted, about 8-10 minutes.Serve immediately.

 

Step by step:


1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Heat olive oil in a large skillet over medium high heat.

3. Add garlic, zucchini, bell pepperand corn; season with salt and pepper, to taste. Cook, stirring occasionally, until tender, about 3-4 minutes; set aside.

4. Spread pesto on tortilla; top with zucchini mixtureand cheese, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas.

5. Place quesadillas onto the prepared baking sheet.

6. Place into oven and bake until the cheese has melted, about 8-10 minutes.

7. Serve immediately.


Nutrition Information:

Quickview
746k Calories
26g Protein
41g Total Fat
68g Carbs
26% Health Score
Limit These
Calories
746k
37%

Fat
41g
64%

  Saturated Fat
16g
101%

Carbohydrates
68g
23%

  Sugar
10g
12%

Cholesterol
61mg
21%

Sodium
1619mg
70%

Get Enough Of These
Protein
26g
53%

Vitamin C
56mg
69%

Calcium
587mg
59%

Phosphorus
549mg
55%

Selenium
33µg
47%

Folate
187µg
47%

Vitamin A
2337IU
47%

Manganese
0.79mg
39%

Vitamin B1
0.59mg
39%

Vitamin B2
0.48mg
28%

Iron
4mg
26%

Vitamin B3
4mg
24%

Fiber
5g
21%

Vitamin B6
0.38mg
19%

Zinc
2mg
19%

Potassium
592mg
17%

Magnesium
63mg
16%

Vitamin K
12µg
12%

Copper
0.21mg
10%

Vitamin E
1mg
10%

Vitamin B5
0.85mg
8%

Vitamin B12
0.47µg
8%

Vitamin D
0.34µg
2%

covered percent of daily need
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