Summer Vegetable Quesadillas
These veggie quesadillas came together on a whim, but I predict they’ll show up again – maybe on a Meatless Monday? I had a zucchini, a red pepper, and a pack of whole wheat tortillas in the fridge that were just begging to be used. If you don’t have zucchini, any summer squash will do. They’re simple, quick, and kid-friendly, and you can easily make enough to feed a small crowd.
Summer Vegetable Quesadillas
8-10 large tortillas (I like the whole wheat tortillas with flax seeds from Trader Joe’s)
1 small zucchini or other summer squash, cut into small dice
1 medium sweet onion, chopped
1 red bell pepper, chopped
shredded cheese (use whatever you like – colby, Monterey Jack, pepperjack, mozzarella, or a combination of cheeses)
For topping: sour cream, pico de gallo
Preheat the oven to 400°.
In a large skillet, sauté the squash, onion, and pepper until tender.
On a large cookie sheet, lay out as many tortillas as will fit (you can use multiple cookie sheets or bake the quesadillas in batches). Top with a layer of sautéed vegetables, cheese, and a second tortilla.
Bake 8-10 minutes, until the tortillas are browned and the cheese is melted.
Cut into quarters and serve with toppings.
Serves 4-6 people.
Here’s the printable recipe. Enjoy!
