These quesadillas are super easy and delicious and what could be better than some cheesy quesadillas? You can add any of your favorite toppings and have some beans, corn, or rice on the side for a complete meal. They are also great for both adults and kids and can be saved in the fridge and reheated for lunches or dinners later in the week.
1 zucchini, coarsely grated (about 2 cups)
1 Tbs coconut oil
1 small onion, chopped (about 1 cup)
1 pinch salt
2 garlic cloves, minced
1 cup grated light cheese
2 Tbs chopped pitted black olives
2 Tbs. lime juice
2 Tbs. chopped cilantro
8-6in corn tortillas
- Preheat oven to 400F. Place zucchini in colander and let stand for 1 to 2 minutes. Wrap in a clean cloth and squeeze out water.
- Heat oil in skillet over medium heat. Add onion and salt, and sauté for 5 minutes. Add garlic and sauté for 30 seconds, or until fragrant. Add zucchini, and sauté for 5 minutes. Remove pan from heat, and stir in cheese, olives, lime juice, and cilantro.
- Place tortillas on baking sheet, and spread filling on one side of the quesadilla. Carefully fold over the opposite side of the tortilla to cover the zucchini filling. Make sure to not rip the tortilla.
- Bake quesadillas for 10 to 12 minutes, flipping once, or until filling is hot and tortillas are lightly browned. Top with cilantro, hot sauce, lime slice, or any other of your favorite toppings.
Nutritional Facts: per 2 quesadillas
312 cal; 9protein; 18g total fat (6g sat fat); 30g carb; 30mg chol; 257mg sod; 3g fiber; 3 sugars
*This recipe is based off of a recipe from Vegitarian Times Magazine