Zucchini, Tomato, and Mozzarella Quesadillas

This is from the Knoxville News Sentinel, 7/16/08. Looks great and I can't wait to try it!

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1⁄2 cup red onion, sliced thin
• 8  ounces zucchini, cut thin
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon dried thyme
• 1  cup tomatoes, chopped
• 6  ounces part-skim mozzarella cheese
• 1⁄4 cup parmesan cheese
• 32  inches flour tortillas

Directions

1. Spray a nonstick skillet and heat over medium high. Add onion and cook 3 minutes or until softened.
2. Add zucchini, salt, and thyme and cook, stirring, 2 minutes. Remove from pan.
3. Wipe pan clean and place bak on heat. Add a tortilla and top half with 1/4 of the cheese. Sprinkle 1/4 of the tomatoes over cheese and top with 1/4 of the zucchini mixture. Sprinkle with 1 T parmesan.
4. Fold tortilla over and press lightly with palm.
5. Cook 3 minutes or until cheese is melted and tortilla is lightly browned. Turn over and cook another 2 minutes.
6. Repeat with remaining tortillas and serve.