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Zucchini Quesadillas

2 tablespoons olive oil
1 medium zucchini, shredded
1/2 yellow or red bell pepper, finely chopped
1 small red onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large tomato, seeded and chopped
juice of 1 lime
1 teaspoon chili powder
1/4 teaspoon hot pepper sauce, optional
4 whole wheat or white flour tortillas, 8 inch diameter
2 tablespoons toasted pine nuts
2 cups Monterey Jack cheese, shredded

Heat the oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, garlic and cumin. Cook for 5 minutes or until all the vegetables are soft. Stir in the cilantro, salt and black pepper. Set aside. In a small bowl, combine the tomato, lime juice, chili powder and hot pepper sauce if using. Spread one fourth of the zucchini mixture evenly one half of each tortilla. Sprinkle each with 1 1/2 teaspoons pine nuts and one fourth of the cheese. Fold the tortillas in half. In a large skillet over medium low heat, cook the quesadillas for 5 minutes, turning
once, until the cheese is melted. Cut the quesadillas into wedges and top with generous amounts of the tomato mixture.
Makes 4 servings

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