Zucchini and Corn Quesadillas
These crispy quesadillas are stuffed with a colorful filling of sauteed zucchini, sweet corn, and melted cheese for a quick and satisfying vegetarian meal. They come together in under 20 minutes making them ideal for busy weeknights.
Crispy quesadillas filled with sauteed zucchini, corn, and melted cheese.
Nutrition per serving
Ingredients
Filling
Main
Seasoning
Cooking
Instructions
Saute the Filling
Heat one tablespoon of oil in a skillet over medium-high heat. Add the diced zucchini and corn and cook for 4 to 5 minutes until the zucchini is golden at the edges. Season with cumin, salt, and pepper.
Assemble the Quesadillas
Lay a flour tortilla flat and scatter a generous layer of Monterey Jack cheese over one half. Spoon the zucchini and corn mixture over the cheese and fold the tortilla in half to close.
Cook Until Crispy
Heat the remaining oil in a clean skillet over medium heat. Cook each quesadilla for 2 to 3 minutes per side, pressing gently with a spatula, until golden brown and crispy on the outside.
Slice and Serve
Transfer the quesadillas to a cutting board and allow them to rest for one minute before slicing into wedges. Serve with sour cream, salsa, or guacamole on the side.
Substitutions
Common mistakes
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