Zucchini Olive And Cheese Quesadillas Recipes

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
• Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
• Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
• Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

Steps:

• Heat a 10-inch skillet over medium-high heat. Add oil, then add zucchini, scallions, black pepper, oregano, and pepper flakes. Sauté until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook for 2 more minutes.
• Meanwhile, crack eggs into a bowl. Add water and whisk until well combined. Stir in Cheddar cheese and salt.
• Add egg mixture to the skillet and increase the heat to medium. Stir and scramble until eggs are soft-set, 3 to 5 minutes. Remove egg mixture to a plate and wipe the skillet clean with a paper towel.
• Spread 1/4 of the egg mixture onto half of each tortilla. Fold tortillas in half.
• Place the clean skillet over medium-high heat. Add tortillas, two at a time, to the hot skillet and cook until crisp, about 1 minute per side.

Steps:

• 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.
• Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.
• Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat.
• 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.
• Cook for 3 minutes or until lightly browned on bottom.
• Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife.
• Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta.
• Serve warm.