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Nutrition Facts
Serving Size 1 (353g) Recipe makes 2 servings The following items or measurements are not included below: 2 tablespoons pesto sauce
Calories 157
Calories from Fat 58		(37%)
Amount Per Serving		%DV
	Total Fat 6.5g	9%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 229mg		9%
Potassium 304mg		8%
Total Carbohydrate 21.8g		7%
	Dietary Fiber 3.3g	13%
	Sugars 1.7g
Protein 4.0g		8%
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Pesto-Zucchini Quesadillas

Recipe #38156 | 7 min | 2 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: maesyn
Aug 23, 2002

These quick 'n easy quesadillas are perfect for the late night snacker with discriminating tastes, or the bachelor/ette cooking for one. (though multiples are entirely possible - cooking them simultaneously will surely take balancing!). When cut into smaller wedges, these are also ideal as appetizers, and can be served between warm and room temperature. (*a plus to serve on St. Patty's day, as all the ingredients are GREEN!)

SERVES 2 (change servings and units)

Ingredients

1 tortilla
2 tablespoons pesto sauce (store bought)
1/2 zucchini
1/4 avocado
grated monterey jack pepper cheese
sour cream
salsa

Directions

1
Cut zucchini into 1/2 cm wedges and sauté until outsides begin to get slightly crispy.
2
Meanwhile, spray a large skillet with Pam, turn the stove to medium-low heat, and lay down your tortilla.
3
Coat the entire tortilla with a thin coat of pesto.
4
Sprinkle with grated cheese.
5
When zucchini is done, spread pieces over one half of the tortilla.
6
Cut avocado into slices and spread evenly over zucchini.
7
Fold over quesadilla, and turn heat up to medium-high.
8
Flip occasionally until cheese is melted.
9
Serve with light sour cream and salsa.

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Featured Reviews for This Recipe

From: Roxygirl in Colorado

On Jul 18, 2009

Nice inventive way to use zucchini! Thanks Maesyn- Roxygirl

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From: Katanashrp

On Dec 4, 2008

Delicious!

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From: drbecca26

On Jan 25, 2009

Nummy! I have made this recipe many times...as written...and I also like to cut the zucchini into thin strips and grill them so that they have nice grill marks before I throw them into the tortilla. Either way, these have awesome flavor...just take it easy on the pesto and cheese because together they make it really easy to end up in a place that is far greasier than you might like!

1 person found this review helpful

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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.

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