Zucchini and Tuna Quesadillas

Recipe by Boomette
READY IN: 22mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    pesto garlic tortillas
  • 1
    tablespoon olive oil
  • 14
    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
  • salt and pepper
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DIRECTIONS

  • Brush each side of tortilla with a little bit of oil.
  • In a large skillet, put one tortilla, oiled side down.
  • Spread half pesto and one can of tuna on the tortilla.
  • Sprinkle with half the zucchini and cover with 3 slices of cheese.
  • Add salt and pepper, if wanted.
  • Cover with another tortilla, oiled side up.
  • Heat at medium heat 4 to 6 minutes pressing with a spatula from time to time (flip at mid-cooking).
  • Set aside and keep warm.
  • Do the same with the remaining ingredients.
  • When ready to serve, cut each quesadilla in 6 wedges.
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