Zucchini Quesadillas

Name: Zucchini Quesadillas
Yield: Serves 2
Cuisine: US & Canada, Latin America & Caribbean, Mexican, Southwest (Tex-Mex)
Ingredients: 1 tablespoon, vegetable oil, plus extra for brushing tortillas; 1 , zucchini, cut into ½-inch pieces; 1/4 teaspoon, salt; 1/8 teaspoon, pepper; 1 , garlic clove, minced; 1/2 teaspoon, ground cumin; 2 , (8-inch) flour tortilla; 2 ounces, Monterey Jack cheese, shredded (½ cup); 1 ounce, queso fresco, crumbled (¼ cup); 1 tablespoon, minced jarred jalapeño; , Kosher salt

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Latin America & Caribbean

For a vegetarian quesadilla with a new spin, we introduced zucchini into the equation.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES2

TIME45 minutes

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

For the most delicious zucchini quesadillas, we sautéed the zucchini with garlic and cumin to give it great flavor and the perfect crisp-tender texture. We kept the tortillas crisp by lightly toasting them in a dry skillet. Then we filled t...

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