Zucchini Corn Quesadillas
- Zucchini Corn Quesadillas
- Recipe
- Ingredients
- Instructions
This is so quick, simple and light! And with homemade (or store-bought pesto), this comes together in minutes. It’s fool-proof!
Butters and I made a trek to our hometown yesterday. It’s not far from where we live now – about 20-30 minutes via freeway. And about 60-70 minutes via LA traffic.
We were about 30 seconds from our destination when we pass by a SusieCakes. So of course we had to pull over, park the car, feed the meter, and grab 2 cupcakes. Plus, a whoopie pie.
We just had to.
Now I had no expectation for that whoopie pie, except it completely disappeared…right around 1-2AM…
It was not cute to say the least.
So hence we have these veggie-loaded quesadillas. Because we need to negate those middle-of-the-night whoopie pies.
But don’t worry. You’ll forget about that vanilla buttercream cookie sandwiches the minute you take a bite into these.
Okay, so you won’t completely forget but these cheese-loaded quesadillas with fresh sautéed veggies and a layer of basil pesto will certainly help.
It comes together in minutes (even quicker with store-bought pesto!), and you can bake these right in the oven.
Easy enough, right?
Recipe
Yield: 8 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Ingredients
Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. 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.
3. Spread pesto on tortilla; top with zucchini mixture and cheese, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas.
4. Place quesadillas onto the prepared baking sheet. Place into oven and bake until the cheese has melted, about 8-10 minutes.
5. Serve immediately.
