By maesyn on August 23, 2002
Photo by Bebou
Photo by Bebou
"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!)"
Serving Size: 1 (109 g)
Servings Per Recipe: 2
"Very interesting, maybe next time I will add onions and chicken!"
"Nice inventive way to use zucchini! Thanks Maesyn- Roxygirl"
"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!"
"This is fantastic! Thank you so much for posting. I used home made pesto sauce and used a nutritional yeast "cheese" to make it vegan. Delicious! I will definitely be making this again."
"Other than chopping up a few cloves of garlic & adding it to the zucchini, I followed the recipe as written. One word - FANTASTIC! I served these with spanish rice and corn chips. What a change from the usual quesadilla - highly recommended."
"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."
"I was a little skeptical about the pesto in a kind of mexican dish, but WOW, this was good. My daughter and husband both said it was really good. I think the tricky part is to keep your stove hot enough to melt the cheese, but cool enough to not burn the tortilla. This made a good meal for us."
"We discovered we had no avocado after everything was ready. They tasted great without so we are excited to try it with. They are a little messy with the pesto. It seems like a strange combination of tastes, but it all goes together very will. This was a great easy weekend lunch."
"Really quick and tasty. I was surprised by how well the avocado and zucchini go together. A super easy lunch or snack."
"These were so easy and delicious. I love quesadillas and this was a nice change."
"This is quite tasty, and very very easy. I use more zucchini and avocado, but my tortillas are about 10-11", and maybe 6" are what this recipe calls for. Then again, my zucchini (6-7" long, 3/4 inch in diameter) may be smaller. I make my own pesto and freeze it in ice cube trays, and one ice-cube is perfect for this recipe. If I have no shredded cheese, sliced works just as well, and mozzarella or Swiss tastes as good as pepper Jack. I use a bit of olive oil instead of non-stick pan spray, as I can't use it on my cookware. Thanks for posting a very good recipe, Maesyn!"
"I am so impressed with this recipe! I made it for myself because I wanted to try it out first but when my mom and sister came over I had to make them one too because I thought it was so great!!! The best part? My 3 year old LOVED them too! I WAS NOT expecting that! Thanks!"
"Yum!! Hubby and I loved it. Thanks for sharing!"
"Absolutely scrumptious meal! I savored every bite! This was sooooooo yummy! I can't wait to make it again!"
"I made these for lunch yesterday and again today. Yesterday I used two tortillas per serve, and in spite of doubling the filling it become lost in the tortillas, so I wouldn't recommend that. I cooked them in butter yesterday and found them to be a bit rich as there was already enough oil from the pesto, cheese, fried zucchini and avocado. Today I used double the amount of zucchini & avocado and everything else as listed, cooking them in light olive oil spray, as recommended. They were great! :)"
"This was super easy "comfort" food which isn't actually too bad for you (as long as you go easy on the cheese and/or sour cream!). I'm allergic to pinenuts so I substituted Recipe #75195 (Pumpkin Seed, Basil and Miso Pesto) for the store bought pesto and the pairing worked well. I also used parmesan cheese instead of monterey jack. Top points for being delicious and super easy!"
"This is now one of my absolute favorite suppers! So easy to put together and yummy. I add a little chopped onion, and have a fresh, delicious dinner in just a few short minutes! Thanks for this unusual, wonderful recipe!"
"Delicious! Even my very finnicky 6 year old who dislikes anything that involves vegetables enjoyed the quesadillas."
" Oh my god! This is so good and so easy to do. I have to say, I used old cheddar instead of Monterey jack and I completely disregarded the step 2. I did not place the tortilla in the oven while I was cocking the zucchini. Instead, after Step 7, to assure a crispy tortilla, I distempered each sides of the quesadillas with butter . You really have to try this. Served with sour cream, it's heaven on earth. "