Zucchini Corn Quesadillas

Name: Zucchini Corn Quesadillas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 2 cloves garlic; 2 zucchinis; 1 bell pepper; 1 cup corn kernels; Kosher salt and freshly ground black pepper; ½ cup pesto; 8 8-inch flour tortillas; 2 cups shredded cheddar cheese

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
8 servings
Course
Main Course
Cuisine
American, International, Vegetarian

Zucchini Corn Quesadillas

Iris Warren

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This is so quick, simple and light! And with homemade (or store-bought pesto), this comes together in minutes. It's fool-proof!

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Ingredients

Servings

1 tablespoon olive oil
2 cloves garlic minced
2 zucchinis thinly sliced to 1/4-inch thick rounds
1 bell pepper diced
1 cup corn kernels frozen, canned or roasted
Kosher salt and freshly ground black pepper to taste
½ cup pesto homemade or store-bought
8 8-inch flour tortillas
2 cups shredded cheddar cheese

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Instructions

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 pepper and 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 mixture and 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.