Summer Tomato & Zucchini Quesadilla
These super simple summer-inspired quesadillas come together in a matter of minutes, making a great snack, lunch, or even a meat-free dinner when you're running low on time.
Calories
Ingredients
- 1 Tbsp olive oil
- 6 whole wheat tortillas
- 2 tomatoes , thinly sliced
- 1 large zucchini , thinly sliced
- 1/3 cup basil , roughly chopped
- 8 oz baby bella mushrooms , sliced
- 1 cup mozzarella cheese , shredded
Instructions
- Heat olive oil in large skillet or griddle on medium heat. (see note 1 on pan size)
- Divide tomatoes, zucchini, mushrooms, basil, and cheese among 3 tortillas, being sure to fill to the edges. I like to put a little cheese on first before all the veggies as well as on top of the veggies, ensuring that everything melts and comes together. Top with remaining tortillas.
- Carefully place assembled quesadillas on the skillet, cover, and cook until tortillas are lightly browned, veggies softened a bit, and cheese has started to melt, about 3-4 minutes. With a large spatula, very carefully flip the quesadillas over and cover again, browning the other side of the tortillas and cooking through the veggies. (see note 2 on flipping)
- Serve right away with your favorite salsa, ranch dressing, hummus, bbq, or avocado sauce.
Notes
1. I like to use a large griddle that covers the span of 2 burners on my oven. That way, I can cook all quesadillas at the same time rather than only being able to fit one or two at a time in a skillet.
2. Alternatively, you can place ingredients on half of each tortilla and fold it over, creating 6 half-tortilla-sized quesadillas. This makes flipping much easier to manage.