Last week, John said to me... let's try to have a meatless Monday-Friday. So I said "OK". Our dinners for the week consisted of Ratatouille, Pasta with White Beans/Garlic/Spinach and
Zucchini and Corn Quesadillas.
Yes, Zucchini and Corn Quesadillas.
They were so good! If you are looking for something light and healthy, check them out! My friend had pinned them on pinterest. I did my own thing, but you can really add whatever you want!
Corn and Zucchini Quesadillas
Adapted from “Everyday Food”
Serves 4
- 4 TABLESPOONS OLIVE OIL
- 1 ONION, COARSELY CHOPPED
- SALT
- 4 GARLIC CLOVES, MINCED
- 2 MEDIUM ZUCCHINI (ABOUT 1 POUND), HALVED LENGTHWISE AND THINLY SLICED CROSSWISE
- 1 CUP FROZEN CORN KERNELS (4 OUNCES)
- 1/4 CUP CHOPPED FRESH CILANTRO (OPTIONAL)
- 4 FLOUR TORTILLAS (8-INCH)
- 2 CUPS GRATED PEPPER JACK CHEESE
- Preheat oven to 400 degrees F. 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 1 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 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.
I made mine with only zucchini, onions, corn and cheese and they were slammin'!!!!
