ZUCCHINI AND CHEESE QUESADILLAS
This recipe is proof that zucchini is a surprisingly delicious ingredient in cheese quesadillas.
Categories zucchini squash salsa quesadilla cheese mexican mexican food avocado jalapeño lime scallions summer recipes zucchini recipes unique zucchini recipes best zucchini recipes squash recipes summer squash recipes yellow squash yellow summer squash
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Divide half the zucchini between 2 tortillas and top with half the cheese. Top with remaining zucchini and cheese. Sprinkle with half the scallions and half the chile. Cover with remaining 2 tortillas, and press down.
- Heat a large nonstick skillet over medium-high heat. Brush pan with 1 teaspoon oil. Place 1 quesadilla in pan and cook, pressing with a spatula, until golden brown on bottom, about 2 minutes. Brush top with 1 teaspoon more oil and carefully flip. Cook until crisp and filling is warmed through, about 5 minutes more. Repeat with second quesadilla, using remaining 2 teaspoon oil if needed.
- Cut quesadillas into quarters. Top with avocado and remaining scallions and chile. Serve with salsa and lime wedges.
ZUCCHINI QUESADILLAS
A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked vegetables. Sour cream, shredded lettuce, sliced avocado, and bottled salsa make great accompaniments to quesadillas, so serve them on the side.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 9
Steps:
- 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.
SPICY ZUCCHINI QUESADILLAS
My family loves Mexican food, so I created this easy recipe one summer when our garden was bursting with zucchini. For milder quesadillas, use Monterey Jack instead of pepper Jack cheese. If you want them spicier, add some red pepper flakes or chopped jalapenos. -Linda Taylor Lenexa, Kansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion and red pepper in 1 teaspoon butter for 3 minutes. Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from the heat., Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa, sour cream and jalapenos.
Nutrition Facts : Calories 614 calories, Fat 31g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 1321mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
ZUCCHINI OLIVE AND CHEESE QUESADILLAS
Make and share this Zucchini Olive and Cheese Quesadillas recipe from Food.com.
Provided by januarybride
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté for 1 minute.
- Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.
- Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat.
- Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla.
- Cook for 3 minutes or until lightly browned on bottom.
- Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife.
- Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta.
- Serve warm.
AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION
This simple summertime side dish made in the air fryer comes together in a flash and pairs nicely with grilled meat. Best part is that the meat and veggies get done at the same time without heating up the house. Great way to utilize your abundant garden crop.
Provided by Soup Loving Nicole
Categories Zucchini Side Dishes
Time 26m
Yield 4
Number Of Ingredients 6
Steps:
- Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
- Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
- Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
- Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.
Nutrition Facts : Calories 67 calories, Carbohydrate 8 g, Fat 3.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 243.4 mg
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