• Prep Time: 15 MINUTES
  • Cooking Time: 10 MINUTES
  • Serves: 8

Zucchini Corn Quesadillas

  • Recipe Submitted by on

 Ingredients List

  • 1 tablespoon 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


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium high heat. Add garlic, zucchini, bell pepper and corn; season with salt and pepper, to taste. Cook, stirring occasionally, until tender, about 3-4 minutes; set aside.
Spread pesto on tortilla; top with zucchini mixture and cheese, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas.
Place quesadillas onto the prepared baking sheet. Place into oven and bake until the cheese has melted, about 8-10 minutes.
Serve immediately.

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