Zucchini Olive and Cheese Quesadillas

JanuaryBride's Note:

A highly rated vegetarian recipe from Cooking Light. . .placed here for safe keeping!

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 teaspoon olive oil
• cooking spray
• 1⁄3; cup finely chopped onion
• ½ teaspoon minced garlic
• 1 ¼ cups shredded zucchini
• ¼ teaspoon dried oregano
• 1⁄8; teaspoon salt
• 1⁄8; teaspoon black pepper
• 4 (8 inch) fat-free flour tortillas
• ½ cup shredded part-skim mozzarella cheese , divided
• ½ cup diced tomato , divided
• ¼ cup chopped pitted kalamata olive , divided
• ¼ cup crumbled feta cheese , divided

Directions:

1. 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.
2. Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.
3. Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat.
4. 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.
5. Cook for 3 minutes or until lightly browned on bottom.
6. Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife.
7. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta.
8. Serve warm.

Reviews

[Chef #317367]

Very tasty! I used black olives (all I had), and used reduced fat mixican blend cheese instead of feta. Will be making this again for sure!