Recipe: Zucchini Corn Quesadillas

A few days ago, a recipe for Zucchini Corn Quesadillas popped up in my feed of blogs that I follow. Normally, this is the type of recipe I would pass by without thinking twice. But for some reason, this one caught my eye. Mr. H was sitting beside me and expressed interest after I shared with him what I was looking at.

Zucchini Corn Quesadillas

So there it was. I had only read the title but two of three family members were curious to try this recipe. The recipe found its way into my bookmarks of recipes to make in the near future. I did my grocery shopping on a different day this week and this recipe was still fresh in my mind. I made a point of picking up ingredients I knew I didn’t have so that I could make this recipe.

Zucchini Corn Quesadillas

I’m glad I saw this recipe before doing my shopping. These quesadillas were fantastic, especially for a meatless meal. Plus they also are a great taco substitute for Taco Tuesday.

Zucchini Corn Quesadillas

I was pleasantly surprised at how good these tasted. The pesto was the perfect way to bring out the veggie packed flavor in the quesadilla. I did not make my own pesto but I did opt to make my own tortillas. (Since trying a recipe for homemade flour tortillas, I haven’t bought any since. Homemade are worth the little bit of extra effort.)

Zucchini Corn Quesadillas

Mr. H enjoyed the dish as well. And I managed to sneak some to C. I placed it between two pieces of cheese quesadilla. I have to say that I am quite proud of him for taking a few bites of it before pulling it apart and handing it to me. (That’s how I know he won’t eat it anymore, silly kid.)

I will keep this in my log of things to make. It tasted great, especially with the homemade tortillas. Next time, I think I’ll also opt for homemade pesto!

Recipe: Zucchini Corn Quesadillas

Recipe: Zucchini Corn Quesadillas

Ingredients

  • 1 tbsp Olive Oil
  • 2 cloves Garlic, minced
  • 2 Zucchinis, thinly sliced to 1/4-inch thick rounds
  • 1 Bell Pepper, diced
  • 1 cup Corn kernels, frozen, canned or roasted
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup Pesto, homemade or store-bought
  • 8 (8-inch) flour tortillas
  • 2 cups Shredded Cheddar Cheese

Instructions

  1. Preheat oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add garlic, zucchini, bell pepper and corn.
  5. Add salt and pepper, to taste.
  6. Cook, stirring occasionally, until tender, about 3-4 minutes.
  7. Set aside.
  8. Spread pesto on tortilla.
  9. Top with zucchini mixture and cheese.
  10. Top with another tortilla.
  11. Repeat with remaining tortillas to make 4 quesadillas.
  12. Place quesadillas onto the prepared baking sheet.
  13. Place into oven and bake until the cheese has melted, about 8-10 minutes.
  14. Serve immediately.
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