Zucchini Quesadillas
By GreenPan
Images
Ingredients
- 2 tablespoons olive oil
- 1 zucchini (shredded)
- ½ red bell pepper (finely chopped)
- 1 small red onion (thinly sliced)
- 2 garlic cloves (minced)
- 1 teaspoon ground cumin
- ¼ cup chopped fresh cilantro
- 1 large tomato (seeded and chopped)
- Juice of 1 lime
- ¼ teaspoon hot pepper sauce
- 4 whole wheat or white flour tortillas
- 2 cups shredded Monterey Jack cheese
- Salt and pepper
Procedure
Cooking and preparation time: 20 minutes
Heat the oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, garlic and cumin. Cook for 5 minutes, or until all the vegetables are soft but not overcooked. Stir in the cilantro, salt, and pepper. Set aside. In a small bowl, combine the tomato, lime juice, chili powder and hot pepper sauce. Spread ¼ of the zucchini-mixture evenly over half of each tortilla. Sprinkle each with ¼ of the cheese.
Fold the tortillas in half. In a large skillet, cook the quesadillas for about 5 minutes, turning once, until the cheese is melted. Cut the quesadillas into wedges and serve with the tomato mixture.
Heat the oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, garlic and cumin. Cook for 5 minutes, or until all the vegetables are soft but not overcooked. Stir in the cilantro, salt, and pepper. Set aside. In a small bowl, combine the tomato, lime juice, chili powder and hot pepper sauce. Spread ¼ of the zucchini-mixture evenly over half of each tortilla. Sprinkle each with ¼ of the cheese.
Fold the tortillas in half. In a large skillet, cook the quesadillas for about 5 minutes, turning once, until the cheese is melted. Cut the quesadillas into wedges and serve with the tomato mixture.
Zucchini Quesadillas
By GreenPan
Ingredients
- 2 tablespoons olive oil
- 1 zucchini (shredded)
- ½ red bell pepper (finely chopped)
- 1 small red onion (thinly sliced)
- 2 garlic cloves (minced)
- 1 teaspoon ground cumin
- ¼ cup chopped fresh cilantro
- 1 large tomato (seeded and chopped)
- Juice of 1 lime
- ¼ teaspoon hot pepper sauce
- 4 whole wheat or white flour tortillas
- 2 cups shredded Monterey Jack cheese
- Salt and pepper
Procedure
Cooking and preparation time: 20 minutes
Heat the oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, garlic and cumin. Cook for 5 minutes, or until all the vegetables are soft but not overcooked. Stir in the cilantro, salt, and pepper. Set aside. In a small bowl, combine the tomato, lime juice, chili powder and hot pepper sauce. Spread ¼ of the zucchini-mixture evenly over half of each tortilla. Sprinkle each with ¼ of the cheese.
Fold the tortillas in half. In a large skillet, cook the quesadillas for about 5 minutes, turning once, until the cheese is melted. Cut the quesadillas into wedges and serve with the tomato mixture.
Heat the oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, garlic and cumin. Cook for 5 minutes, or until all the vegetables are soft but not overcooked. Stir in the cilantro, salt, and pepper. Set aside. In a small bowl, combine the tomato, lime juice, chili powder and hot pepper sauce. Spread ¼ of the zucchini-mixture evenly over half of each tortilla. Sprinkle each with ¼ of the cheese.
Fold the tortillas in half. In a large skillet, cook the quesadillas for about 5 minutes, turning once, until the cheese is melted. Cut the quesadillas into wedges and serve with the tomato mixture.