Zucchini and Tuna Quesadillas

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

• Ready In: 22 mins
• Serves: 4

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.