Zucchini and Cheese Quesadillas

This recipe is derived from the Zucchini, Olive, and Cheese Quesadillas recipe from the Cooking Light Annual Recipes 2002 cookbook as part of my 2017 A Year of Cooking Light Challenge.

Servings: 3
Active Time: 25 minutes
Total Time: 25 minutes


  • 1 tsp olive oil
  • 1/3 cup (chopped) red onion
  • 2 cloves garlic
  • 2 small zucchini
  • 1/4 tsp (dried) oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 6 (6 in) flour tortillas
  • 3/4 cup shredded mozzarella cheese
  • 1 beefsteak tomato
  • 1/3 cup crumbled feta cheese


  • large nonstick skillet
  • cooking spray
  • cutting board
  • kitchen knife
  • garlic press
  • grater
  • small metal bowl
  • paper towels
  • wooden kitchen utensil
  • two turning spatulas


  1. Coat skillet with cooking spray.  Heat the olive oil in the greased skillet over medium-high heat.  While it preheats, chop the onion, dice the tomato and shred the zucchini with the grater (I peeled the skin off the zucchini first).
  2. Add the onion and press the garlic cloves into the skillet.  Cook for 1 minute.  Add the zucchini and cook for 2 minutes.  Add the oregano, salt, and pepper.  Stir in and remove from heat.  Transfer the mixture into the small mixing bowl.
  3. Wipe the skillet clean with paper towels.  Coat with cooking spray and return to burner (reduce the heat to medium).  Wipe the cutting board clean, then stack the first quesadilla as follows: 1 tortilla, 1/4 cup of mozzarella cheese, 1/3 the tomato, 1/3 of the zucchini mixture, and 1/3 of the feta cheese.  Top with a second tortilla to finish.
  4. Transfer the quesadilla to the skillet.  Cook for 3 minutes, then carefully flip (I did my best using two large, flat turning spatulas and sandwiched it between them to turn it over) and cook for another 2 minutes.  Transfer to a plate and cut into quarters.  Respray the skillet and repeat this step for the two additional quesadillas.
  5. You can top with sour cream if you choose.  Enjoy!

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