Pesto-Zucchini Quesadillas

From: Chef #673444

On Sep 23, 2008

This is fantastic! Thank you so much for posting. I used home made pesto sauce and used a nutritional yeast "cheese" to make it vegan. Delicious! I will definitely be making this again.

From: LuckyDog

On Sep 15, 2008

Other than chopping up a few cloves of garlic & adding it to the zucchini, I followed the recipe as written. One word - FANTASTIC! I served these with spanish rice and corn chips. What a change from the usual quesadilla - highly recommended.

From: cynthia912

On Jul 7, 2008

I was a little skeptical about the pesto in a kind of mexican dish, but WOW, this was good. My daughter and husband both said it was really good. I think the tricky part is to keep your stove hot enough to melt the cheese, but cool enough to not burn the tortilla. This made a good meal for us.

From: Motivated Mama

On Sep 2, 2008

I was not too into pesto or avocados but my next door neighbor (Mrs. Cookie) gave me some pesto she made and I had avocados on hand for my infant son so I figured I'd give it a try. Boy, do I love pesto and avocado now!! Such an interesting combination of flavors that made me say, "Mmmmm" after every bite. I was worried about over stuffing and oozing so I was conservative with the filling but I won't be next time. The cheese held everything together well and the oil ooze from the pesto gave the tortillas a nice flavor and crispiness. The sour cream was a perfect addition and my hubby and two year old enjoyed the salsa for dipping as well. I'm considering adding tomatoes next time, but don't really want to mess with perfection! :o) Thank you so much for broadening my taste horizons.