Zucchini Tomato and Mozzarella Quesadillas
Elevate your weeknight meals with these irresistible Zucchini Tomato and Mozzarella Quesadillas—a perfect fusion of fresh garden vegetables and gooey, melty cheese wrapped in golden, crispy tortillas. This quick and easy recipe combines sautéed zucchini and cherry tomatoes seasoned with garlic, oregano, and a hint of salt and pepper, layered with shredded mozzarella for a burst of flavor in every bite. Ready in just 25 minutes, these vegetarian quesadillas are ideal for a satisfying lunch, simple dinner, or even as a crowd-pleasing appetizer. Serve them warm with your favorite dips like sour cream, guacamole, or salsa for an unbeatable pairing. Perfectly crisp on the outside and oozing with cheesy vegetable goodness on the inside, these quesadillas are your new go-to recipe for fresh and comforting flavors!
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Recipe Information
Ingredients
- 1 large zucchini
- 1 cup cherry tomatoes
- 1 cup shredded mozzarella cheese
- 4 flour tortillas
- 1 tablespoon olive oil
- 1 garlic clove (minced)
- 0.5 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons butter (for cooking quesadillas)
Instructions
Wash and dry the zucchini and cherry tomatoes. Slice the zucchini into thin rounds and halve the cherry tomatoes.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced zucchini to the skillet and sauté for 4-5 minutes, stirring occasionally, until slightly softened. Add the cherry tomatoes, dried oregano, salt, and black pepper. Cook for an additional 2-3 minutes, until the tomatoes are just softened. Remove from heat.
Lay out the flour tortillas on a flat surface. On half of each tortilla, spread an even layer of the zucchini-tomato mixture. Sprinkle a generous amount of shredded mozzarella cheese over the vegetable mixture.
Fold the other half of the tortilla over the filling to form a half-moon shape.
Heat 1/2 tablespoon of butter in a clean skillet over medium heat. Place a folded tortilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining quesadillas, adding more butter as needed.
Remove the quesadillas from the skillet and let them cool for 1-2 minutes. Slice each quesadilla into wedges and serve warm. Optionally, serve with sour cream, salsa, or guacamole on the side.
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 2341 mg | 102% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 8.8 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1119 mg | 86% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 895 mg | 19% | |
*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.
