Summer Squash Quesadillas.
Fair warning, these are vegetable stuffed quesadillas. But rest assured, they are just as good and satisfying as “meat” quesadillas. And I have proof. I once brought these to a Super Bowl party and told no one what was actually in them. To my surprise, they were the biggest hit of the party, especially among all the men. Infact, many didn’t believe me when I told them they were completely meatless—perhaps they just refused to believe they had just eaten vegetarian quesadillas. Nonetheless, this recipe is absolutely delicious and can hold its own as a main dish. Feel free to make a tangy, cilantro-y dipping sauce, or serve them with some really flavorful salsa and guacamole. I promise, you should not rule this recipe out this summer, especially when your garden is overproducing zucchini.
Recipe adapted by Smitten Kitchen.
Makes: 6 small quesadillas
Time: 25 minutes
Ingredients:
3 tablespoons olive oil
1 ½ lbs zucchini, halved and thinly sliced
3 garlic cloves, thinly sliced
1 jalapeno, seeded and diced
½ teaspoon red pepper flakes (optional)
1 teaspoon cumin
Kosher salt
1 lime, halved
6-8 ounces Monterey Jack cheese, shredded
12 6-inch corn or flour tortillas
For serving:
Avocado
Fresh cilantro, chopped
Instructions:
1. Heat oil in a large skillet over high heat. Add zucchini to hot pan and leave undisturbed for a minute or two so the bottom layer can get golden brown. Add garlic, jalapeno, red pepper flakes (if using), cumin, and one hefty teaspoon of salt to the pan, then toss altogether. Reduce heat to medium-high and cook for 10 minutes, stirring occasionally, until zucchini becomes soft and very tender. Taste for seasoning, then add the juice of half your lime. Scrape mixture into a large bowl and allow to cool slightly.
2. Meanwhile heat griddle to 350°. Add cheese to zucchini mixture and mix. Lay out 6 tortillas and evenly divide the mixture onto each tortilla. Top with the remaining 6 tortillas.
3. Add a thin layer of olive oil to the hot griddle, then transfer assembled quesadillas to the griddle and cook until deeply golden brown on both sides. Transfer to a platter, top with avocado, cilantro, and a squirt of lime juice. Serve immediately.