Zucchini Corn Quesadillas

Opened zucchini quesadilla pre-cilantro.

Zucchini is back! This is one of my favorite ways to use zucchini. This recipe is based on one from Everyday Food.

Zucchini Corn Quesadillas

Olive oil
1 large red or yellow onion, coarsely chopped

Salt

2 to 4 cloves garlic, minced

2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise

1 cup frozen corn kernels (rinse off ice)

Lots of chopped fresh cilantro (optional)

Flour tortillas

2 cups grated cheese (Monterey Jack, mild or sharp cheddar, etc.)

1. Heat cast iron skilled or griddle over medium low heat with a little oil. In a (separate) large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more. 
2. Add zucchini and cook, stirring occasionally, until zucchini is soft, about 6 minutes. Add frozen corn and cook until heated through. Remove from heat. 
3. Assemble quesadillas: tortillas, cheese and zucchini filling (see photo above). Fold tortilla in half and heat until both sides crispy and cheese melted. 
4. Put tortilla on plate, open and add cilantro. I add a lot (see photo below). If you are dying to eat your quesadilla, it will cool to edibility faster opened.

I like a lot of cilantro (1/4 cup or more per quesadilla).

I always make more than the original recipe -- about 1.5 times the recipe above.  Of course you can fudge all the ingredients because the ratios aren't critical. For the gluten-free, dairy-free set, the veggie mixture is delicious as a side dish or over rice. I store leftover zucchini mixture in the fridge (without cheese or cilantro) and assemble and heat the quesadillas just prior to eating them on subsequent days. I've also heated the quesadillas in the toaster oven.

Of course you could use other veggies in your quesadilla (instead of zucchini and corn), but I really love this combination.

This post is part of
Meatless Mondays

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