Zucchini Olive and Cheese Quesadillas
Elevate your weeknight dinner game with these Zucchini Olive and Cheese Quesadillas—a quick and flavorful twist on the classic quesadilla. Freshly grated zucchini combines with tangy black olives, a melty duo of cheddar and mozzarella cheeses, and a hint of garlic for a filling that’s both hearty and bursting with savory goodness. Nestled in golden, crispy flour tortillas, these quesadillas come together in just 25 minutes, making them perfect for busy nights or casual entertaining. Serve them warm with your favorite dips, like salsa, sour cream, or guacamole, for an irresistible meal or snack that’s sure to please even picky eaters. Packed with vegetables, loaded with cheesy flavor, and quick to prepare, these quesadillas are the perfect blend of convenience and deliciousness.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 0.5 cup Black olives
- 1 cup Cheddar cheese (shredded)
- 1 cup Mozzarella cheese (shredded)
- 4 large Flour tortillas
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
Instructions
Wash the zucchini and grate it using a box grater. Squeeze out excess moisture by placing the grated zucchini in a clean kitchen towel and wringing it out over the sink.
Roughly chop the black olives into small pieces.
In a mixing bowl, combine the grated zucchini, chopped olives, cheddar cheese, mozzarella cheese, salt, black pepper, and garlic powder. Mix well to combine.
Heat a large skillet over medium heat and brush it with a light layer of olive oil.
Place a flour tortilla in the skillet and evenly spread about 1/4 of the zucchini mixture over one half of the tortilla.
Fold the tortilla in half to cover the filling and press down gently with a spatula.
Cook the quesadilla for 2-3 minutes on one side until golden brown and crispy. Carefully flip it over and cook for another 2-3 minutes on the other side until the cheese is melted and the tortilla is crispy.
Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas and filling, brushing the skillet with more olive oil as needed.
Slice each quesadilla into wedges and serve warm. Optionally, pair them with salsa, sour cream, or guacamole for dipping.
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 4275 mg | 186% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 4.4 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1810 mg | 139% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 735 mg | 16% | |
*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.
