Zucchini quesadilla
Servings: 4 quesadillas
Ingredients
- 2 tablespoons frying oil
- 2 medium zucchini
- 1 ear corn or about 1 cup corn, 130g
- 4 cloves garlic
- 1/2 tablespoon chopped basil or cilantro
- 1/4 teaspoon chili flakes or to taste
- 1 cup shredded cheese mild white cheddar or Gruyere, 100g
- salt and pepper to taste
- 4 large tortillas
Instructions
- Cut the zucchini in half lengthwise, then into 1/4-inch (5mm) slices. Finely chop the garlic and basil.
- Place the corn vertically on a large chopping board. Cut off the corn kernels with a large and sharp knife from the top to bottom. Rotate the ear of corn and repeat until all the kernels have been removed.
- Heat the oil in a large frying pan. Cook the zucchini in two batches over high heat until it's browned and tender, but it should still be crunchy, don't overcook it!
- Transfer the zucchini into a large bowl.
- Add the corn kernels to the pan, cook over high heat for 1-2 minutes or until soft and browned (if using canned corn, you don't have to cook it).
- Reduce the heat to medium-low, add the garlic and chili flakes, cook, stirring, for 30 seconds. Transfer the content of the pan to the bowl.
- If the zucchini released some moisture or it's too greasy, pat it dry with paper towels. You can't have too much moisture in your filling or it will make the tortilla soggy.
- Let the filling cool a little then add shredded cheese and chopped basil. Toss everything together until evenly distributed. Season to taste with salt and pepper.
- Spoon some of the filling on one half of a tortilla, fold it over.
- Heat a small amount of oil in a large frying pan, place two quesadillas in the pan and cook them over medium heat until golden on both sides and the cheese is melted (move the quesadilla once or twice to make sure it doesn’t stick to the pan).
- Transfer quesadillas to a large chopping board, sprinkle with salt on top, cut each quesadilla into 2 or 4 triangles.
- Enjoy!
Notes
- How to serve these quesadillas:
- This quesadilla is really good on its own but I like to serve it with a simple yogurt dip: combine 1/2 cup of plain yogurt with 1 Tbsp of sour cream, 1 ts lime juice, 1 small clove garlic (pressed), then season with salt and pepper.
- Another option would be quick blender tomato salsa: mix all the ingredients in a blender/food processor until just a little chunky: 1 can crushed tomatoes (14-oz/400ml), 1 handful fresh cilantro, 1/4 teaspoon cumin, 1 large clove garlic, 1 deseeded jalapeno or some hot pepper flakes to taste, 2 tablespoons lime juice, 1 teaspoon brown sugar, 1 small white or yellow onion, salt, and pepper to taste.
- Guacamole.
- Pico de gallo (I have a recipe for this condiment in the post for breakfast tacos).
- These quesadillas are great to make ahead and can be frozen. Reheat them on a dry pan on both sides until crispy.
- Calories = 1 serving (1/2 of the recipe, 2 quesadillas). This is only an estimate!
Nutrition
Calories: 728kcal