Zucchini Quesadillas
Total Time
35 minutes
Prep Time
null
Cook Time
null
Rating
0 out of 5 stars
(0)
Ingredients
6 quesadillas
- 3 tablespoons olive oil, plus more for frying quesadillas
- 2 to 3 garlic cloves, thinly sliced
- 1/2 teaspoon mild (Aleppo) or hotter red pepper flakes
- 1 1/2 pounds zucchini or other slim summer squash, halved and thinly sliced
- Kosher salt
- 1 lime, halved
- 6 ounces grated Monterey Jack cheese
- 12 6-inch corn tortillas
- Sliced avocado, chopped fresh cilantro, additional lime, and thinly sliced jalapeno to finish
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Preparation
Chef’s notes
This recipe stuffs a lot of zucchini into 6 6-inch quesadillas. It serves 4 for my family, but we always eat it with salad and sometimes another vegetable.
For a spicier filling, mince a hot pepper and cook it with the garlic.