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:
covered percent of daily need
