Zucchini Olive and Cheese Quesadillas

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

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

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.