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Zucchini and Corn Quesadillas

Zucchini and Corn Quesadillas

Are you looking for a delicious and satisfying vegetarian recipe? Look no further! These Zucchini and Corn Quesadillas are packed with flavor and make a perfect meal for any occasion. Whether you're a vegetarian or simply looking to add more plant-based meals to your diet, these quesadillas are sure to impress.

Prep Time Cook Time Total Time Servings
15 mins 20 mins 35 mins 4 servings

Ingredients:

  • 2 medium zucchinis, thinly sliced (about 2 cups)
  • 1 cup frozen corn kernels, thawed
  • 1 red bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 8 flour tortillas
  • 2 cups shredded cheddar cheese
  • Fresh cilantro, for garnish
  • Sour cream, for serving

Special notes: Feel free to add other vegetables such as mushrooms or spinach to customize your quesadillas. You can also use different types of cheese like Monterey Jack or pepper jack for added flavor.

Cooking Instructions:

  1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and cook until they start to soften, about 5 minutes.

  2. Add the minced garlic, cumin, and chili powder to the skillet. Stir well to combine and cook for an additional minute.

  3. Add the sliced zucchini and corn kernels to the skillet. Season with salt and pepper to taste. Cook for 5-7 minutes, or until the zucchini is tender and the corn is heated through. Remove from heat and set aside.

  4. Heat a separate skillet or griddle over medium heat. Place a tortilla on the skillet and sprinkle with a handful of shredded cheddar cheese. Spoon a generous amount of the zucchini and corn mixture onto one half of the tortilla. Fold the other half of the tortilla over the filling, creating a half-moon shape.

  5. Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted. Repeat with the remaining tortillas and filling.

  6. Once all the quesadillas are cooked, remove them from the skillet and let them cool for a minute. Slice each quesadilla into wedges and garnish with fresh cilantro.

  7. Serve the Zucchini and Corn Quesadillas hot with a side of sour cream for dipping.

Serving Suggestions:

These Zucchini and Corn Quesadillas are perfect for a quick weeknight dinner or a weekend lunch. Serve them with a side of salsa or guacamole for added flavor. They also make a great appetizer for parties or gatherings. Enjoy!

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