An Intro and A Confession

Zucchini Quesadillas
Inspired by this.

My plating skills are lacking.

I suppose it might go without saying, but I’m really excited to start contributing to this blog. I love to cook, especially for other people. Even if I can’t stand at everyone’s stove in the literal sense, at least I can pass along a good recipe.

Before you scoff at the origins of this dish, let me say that my grandmother gives me her magazines when she is finished reading them. Every. Single. Blessed. One. While I do nothing more than recycle Diabetic Living (Really, Grandma? Really?) I flip through some of the others. I happened upon this recipe while deep in a Mexican phase, and in the time it takes Domino’s to deliver I had this on the table. Goes great with black bean soup, rice, and a stiff margarita.

The inside goodness.

2 tsp. olive oil
½ small onion, finely chopped
2 cloves of garlic, minced (or ½ tsp garlic powder)
2 zucchini (about 1 lb.), cut in half lengthwise, then into ¼ slices
Fresh Ground Black Pepper and Salt
2 plum tomatoes
1 8 oz can of sweet yellow corn, drained
Four 10-inch whole wheat tortillas
Cooking spray or olive oil or butter
4 ounces sharp cheddar cheese, shredded
Sour cream (optional)
Salsa (optional)
Guacamole (optional)

1. Heat olive oil in a large skillet over medium-low heat. Add onions and garlic, sautéing for 3-5 minutes. Add zucchini slices, and season with pepper and salt to taste. Cook for an additional 5 minutes or until tender. Turn off heat.

2. Cut tomatoes in half, and squeeze out seeds. Roughly chop and add to zucchini mixture. Add corn to mixture, and set aside.

3. Heat a small, nonstick skillet on medium-low heat. On one side of a tortilla either brush lightly with olive oil or spray with a cooking spray like Pam. Place one tortilla at a time, oiled side down, on the skillet. Tortilla will puff slightly.

4. Once tortilla is slightly browned on the bottom, fill ½ of the tortilla with zucchini and tomato mixture. Sprinkle with cheddar cheese. Carefully fold over, and cook for about 1 minute per side. Remove from heat.

5. Cut into wedges and serve with sour cream, salsa, and/or guacamole. (And if you’re my husband, hot sauce.)

2 responses

  1. I’ve never posted on a blog before, but I have to say… my thoughts exactly… really, grandma, Diabetic Living?! Anyhow, this looks tasty and nutritious and I always forget how easy quesadillas can be! I’m going to go ahead and add it to my thoughts for dinner this week:-) Thanks!

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