Zucchini and Tuna Quesadillas
Elevate your quesadilla game with these delicious and nutritious Zucchini and Tuna Quesadillas! Perfect for a quick and satisfying weeknight meal, this recipe combines the rich flavors of flaky tuna, freshly grated zucchini, and sharp cheddar cheese, all tucked snugly into golden, crispy tortillas. A hint of ground cumin, garlic powder, and optional cilantro adds a burst of freshness, while the diced red onion delivers a subtle crunch. Ready in just 25 minutes, these easy-to-make quesadillas are an inventive twist on a Mexican classic and a great way to sneak in extra veggies. Serve them warm alongside salsa, guacamole, or sour cream for a family-friendly dish that's as wholesome as it is flavorful.
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Recipe Information
Ingredients
- 4 pieces Tortilla (8-inch, whole wheat or flour)
- 2 cans Canned tuna in water
- 1 medium Zucchini (grated)
- 1.5 cups Cheddar cheese (shredded)
- 0.5 cup Red onion (finely diced)
- 0.25 cup Fresh cilantro (chopped, optional)
- 1 tablespoon Olive oil
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Drain the canned tuna and flake it into a medium mixing bowl.
Grate the zucchini using a box grater and squeeze out any excess moisture using a clean kitchen towel or paper towels.
Add the grated zucchini, diced red onion, ground cumin, garlic powder, salt, black pepper, and optional chopped cilantro to the bowl with the tuna. Stir to combine.
Lay one tortilla flat on a clean work surface and sprinkle 1/4 cup of shredded cheddar cheese evenly over half of the tortilla.
Spread 1/4 of the tuna and zucchini mixture over the cheese layer. Top with another 1/4 cup of shredded cheese and fold the tortilla in half to create a semicircle. Repeat with the remaining tortillas and filling.
Heat a large non-stick skillet or griddle over medium heat and brush lightly with olive oil.
Place one quesadilla onto the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese inside has melted. Repeat with the remaining quesadillas, adding more oil if needed.
Transfer the cooked quesadillas to a cutting board and let them cool for 1-2 minutes. Slice each quesadilla into wedges.
Serve warm with your favorite salsa, guacamole, or sour cream on the side.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 8.4 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1460 mg | 112% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1601 mg | 34% | |
*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.
