Pesto-Zucchini Quesadillas

Total Time
7mins
Prep 2 mins
Cook 5 mins

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!)

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.
Most Helpful

3 5

Very interesting, maybe next time I will add onions and chicken!

4 5

Nice inventive way to use zucchini! Thanks Maesyn- Roxygirl

5 5

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!