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Nutrition Facts
Serving Size 1 (151g) Recipe makes 4 servings The following items or measurements are not included below: pesto garlic tortillas roasted red pepper pesto
Calories 257
Calories from Fat 164		(63%)
Amount Per Serving		%DV
	Total Fat 18.3g	28%
	Saturated Fat 9.0g	45%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 247mg		10%
Potassium 303mg		8%
Total Carbohydrate 2.4g		0%
	Dietary Fiber 0.7g	2%
	Sugars 1.3g
Protein 20.9g		41%
detailed view... how is this calculated?

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Zucchini and Tuna Quesadillas

Recipe #292977 | 22 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Boomette
Mar 20, 2008

This is from the issue of June 2006 of Coup de Pouce. Something that looks yummy and quite simple.

SERVES 4 (change servings and units)

Ingredients

4 pesto garlic tortillas
1 tablespoon olive oil
1/4 cup roasted red pepper pesto
2 (85 g) tuna, drained (the flavour requested is Dill & Lemon, but any other flavour is fine)
2 cups zucchini, grated
6 slices monterey jack pepper cheese
salt and pepper

Directions

1
Brush each side of tortilla with a little bit of oil.
2
In a large skillet, put one tortilla, oiled side down.
3
Spread half pesto and one can of tuna on the tortilla.
4
Sprinkle with half the zucchini and cover with 3 slices of cheese.
5
Add salt and pepper, if wanted.
6
Cover with another tortilla, oiled side up.
7
Heat at medium heat 4 to 6 minutes pressing with a spatula from time to time (flip at mid-cooking).
8
Set aside and keep warm.
9
Do the same with the remaining ingredients.
10
When ready to serve, cut each quesadilla in 6 wedges.

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Featured Reviews for This Recipe

From: seesko

On Feb 6, 2009

I just enjoyed this for lunch and it was so good. I followed recipe exactly, except cut it down to serve two. I will be making this again. Thanks boomette for another great recipe. Made for 123 tag.

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From: ~Jen~

On Oct 2, 2008

Some lively flavors going on between the pepper jack and red pepper pesto - a really delicious lunch or snack. I used Ajvar (Roasted Red Pepper Spread) for the pesto and leftover cooked zucchini instead of grated. I used regular flour tortillas since I didn't have the pesto garlic type. Something totally different if you're having quesadilla burn-out!

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From: invictus

On Nov 1, 2008

What a great idea! I cut the tuna in half as I felt it would be too much and thinly sliced the zucchini rather than grating. Made for a very nice lunch. Thanks Boomette!

1 person found this review helpful

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From: Brooke the Cook in WI

On Jul 13, 2008

Full flavored tuna quesadilla with tuna?!?! I had to try this since it was so unique and I'm glad that I did. I skipped the olive oil and just used cooking spray. I used a total of 5 tortilla's for this, two each for my DS and DH and one for me - I just folded mine in half when I put it in the pan. My tuna was not flavored. One note - do be sure to squeeze the zucchini dry; it wasn't in the recipe and I forgot, then it was drippy. DH used salsa with his, I had some with and some without salsa - I couldn't decide which was better, liked it both ways! Made for Newest Zaar.

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