Pesto Zucchini Quesadillas
Savor the irresistible flavors of these Pesto Zucchini Quesadillas, a quick and delicious fusion of Italian-inspired pesto and classic Tex-Mex comfort food. Perfect for busy weeknights or a lighter lunch option, these quesadillas feature tender sautéed zucchini, creamy melted mozzarella, and vibrant pesto wrapped in golden, crispy flour tortillas. Ready in just 25 minutes from start to finish, this vegetarian-friendly recipe delivers a perfect balance of savory and fresh flavors, with a hint of basil for an optional garnish. Whether you’re a quesadilla enthusiast or a pesto aficionado, this easy-to-make dish is sure to become a new favorite in your meal rotation!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 large Flour tortillas
- 4 tablespoons Pesto
- 2 cups Shredded mozzarella cheese
- 6 leaves Fresh basil leaves (optional, for garnish)
Instructions
Wash and trim the ends of the zucchini. Using a box grater, grate the zucchini into small shreds. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the grated zucchini, salt, and black pepper. Sauté for 3-4 minutes until softened and any remaining liquid has evaporated. Remove from the skillet and set aside.
Heat a clean skillet over medium heat. Add a small amount of olive oil (about 1 teaspoon) and swirl to coat.
Place one tortilla on a flat surface. Spread 1 tablespoon of pesto evenly over half the tortilla. Layer 1/4 of the sautéed zucchini over the pesto, then sprinkle 1/2 cup of shredded mozzarella evenly on top. Fold the tortilla in half to encase the filling.
Carefully place the filled tortilla onto the hot skillet. Cook for 2-3 minutes on one side until golden brown and crispy, then flip and cook for another 2-3 minutes on the other side until the cheese has melted.
Remove the quesadilla from the skillet and repeat with the remaining tortillas and ingredients.
Allow the cooked quesadillas to cool for 1-2 minutes before slicing into wedges. Garnish with fresh basil leaves if desired and serve warm.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 7856 mg | 342% | |
| Total Carbohydrate | 124.7 g | 45% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 27.7 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2121 mg | 163% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
