Name: Zucchini Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 medium zucchinis, grated or thinly sliced; 2 tablespoons olive oil; 1 small onion, finely chopped; 1 clove garlic, minced; 1 cup shredded cheese (cheddar, mozzarella, or a blend); 4 flour tortillas; Salt and pepper to taste; ½ teaspoon chili powder (optional); ½ teaspoon cumin (optional); Fresh cilantro, chopped (optional, for garnish); Sour cream or salsa (optional, for serving)

Why You’ll Love This Recipe

Zucchini Quesadillas are a delicious and nutritious way to enjoy a favorite comfort food. The zucchini adds a mild sweetness and moisture that complements the melted cheese and crispy tortilla. It’s an excellent way to incorporate more vegetables into your diet without sacrificing flavor. Whether you’re looking for a vegetarian meal or just want something light yet satisfying, these quesadillas are an ideal choice. Plus, they can be customized with your favorite toppings and fillings for a personalized touch!

Ingredients

2 medium zucchinis, grated or thinly sliced
2 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 cup shredded cheese (cheddar, mozzarella, or a blend)
4 flour tortillas
Salt and pepper to taste
½ teaspoon chili powder (optional)
½ teaspoon cumin (optional)
Fresh cilantro, chopped (optional, for garnish)
Sour cream or salsa (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the garlic and grated zucchini to the skillet, season with salt, pepper, chili powder, and cumin (if using). Cook, stirring occasionally, for about 5-7 minutes, until the zucchini has softened and most of the moisture has evaporated. Remove from heat and set aside.
Heat the remaining tablespoon of olive oil in a separate skillet over medium heat. Place one tortilla in the skillet and sprinkle a generous amount of shredded cheese on top.
Add about ¼ of the zucchini mixture on top of the cheese. Top with another tortilla and cook for 2-3 minutes, until the bottom tortilla is golden brown.
Flip the quesadilla carefully and cook for an additional 2-3 minutes until both sides are crispy and the cheese is melted.
Remove from the skillet and repeat the process with the remaining tortillas and filling.
Slice the quesadillas into wedges and serve with sour cream or salsa, and garnish with fresh cilantro, if desired.

Servings and Timing

Servings: This recipe makes 4 quesadillas, serving 2-4 people.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Variations

Add Protein: For extra protein, add cooked chicken, black beans, or tofu to the zucchini mixture.
Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes for some heat.
Extra Veggies: Try adding bell peppers, corn, or spinach to the zucchini mix for more veggie goodness.
Cheese Options: Use a mix of cheeses like Monterey Jack, goat cheese, or feta for different flavors.

Storage/Reheating

Storage: Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat quesadillas in a skillet over medium heat for 2-3 minutes per side, or place them in the microwave for 30-45 seconds.

FAQs

1. Can I use whole wheat tortillas instead of flour tortillas?

Yes, you can substitute whole wheat tortillas for a healthier option. They will still work well for the quesadillas.

2. Can I make these quesadillas vegan?

Yes, simply use dairy-free cheese and opt for a plant-based sour cream or salsa for dipping.

3. Can I prepare the zucchini mixture ahead of time?

Yes, you can cook the zucchini mixture up to 2 days in advance and store it in the fridge. Just heat it up before assembling the quesadillas.

4. What other vegetables can I add to these quesadillas?

Feel free to add mushrooms, spinach, or shredded carrots to the zucchini mixture for added flavor and nutrition.

5. Can I make these quesadillas gluten-free?

Yes, you can use gluten-free tortillas in place of regular flour tortillas for a gluten-free version.

6. Can I bake these quesadillas instead of frying them?

Yes, you can bake the quesadillas at 400°F (200°C) for 10-12 minutes or until crispy, flipping halfway through.

7. What type of cheese is best for these quesadillas?

Cheddar, mozzarella, or a blend of both works best. You can also experiment with other cheeses like Monterey Jack or Oaxaca cheese.

8. How can I add more flavor to the zucchini?

Consider adding fresh herbs like basil or thyme, or seasoning with a splash of lemon juice to brighten up the flavor of the zucchini mixture.

9. Can I freeze leftover quesadillas?

Yes, you can freeze cooked quesadillas for up to 1 month. Just wrap them tightly in foil or plastic wrap and store them in an airtight container.

10. How do I make the quesadillas extra crispy?

To get an extra crispy texture, make sure to cook the quesadillas over medium heat, pressing them down gently with a spatula while cooking.

Conclusion

Zucchini Quesadillas are a fun and easy way to enjoy a healthier version of a classic Mexican dish. The tender zucchini and melty cheese come together perfectly inside a crispy tortilla for a satisfying meal. Whether you make them for a quick lunch, dinner, or snack, these quesadillas are a great way to enjoy a delicious, veggie-filled dish that’s both nutritious and delicious.