Zucchini Olive and Cheese Quesadillas Recipe #380986
A highly rated vegetarian recipe from Cooking Light. . .placed here for safe keeping!
by JanuaryBride
25 min | 5 min prep
SERVES 4
- 1 teaspoon olive oil
- cooking spray
- 1/3 cup finely chopped onion
- 1/2 teaspoon minced garlic
- 1 1/4 cups shredded zucchini
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 (8 inch) fat-free flour tortillas
- 1/2 cup shredded part-skim mozzarella cheese, divided
- 1/2 cup diced tomato, divided
- 1/4 cup chopped pitted kalamata olive, divided
- 1/4 cup crumbled feta cheese, divided
- Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté for 1 minute.
- Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.
- Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat.
- Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla.
- Cook for 3 minutes or until lightly browned on bottom.
- Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife.
- Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta.
- Serve warm.
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5 stars