Zucchini, Olive, and Cheese Quesadillas

Name: Zucchini, Olive, and Cheese Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 1 teaspoons bottled minced garlic; 28 grams 1/4 cup crumbled feta cheese, divided; 4 8-inchs (8-inch) fat-free flour tortillas; 59 milliliters chopped pitted kalamata olives, divided; 1 teaspoon olive oil; 79 milliliters finely chopped onion; 0 teaspoons dried oregano; 57 grams 1/2 cup preshredded part-skim mozzarella cheese, divided; 0 teaspoons salt; 118 milliliters diced tomato, divided; 296 milliliters shredded zucchini

The recipe Zucchini, Olive, and Cheese Quesadillas is ready in roughly 45 minutes and is definitely a spectacular vegetarian option for lovers of Mexican food. This recipe serves 4. One portion of this dish contains roughly 9g of protein, 10g of fat, and a total of 246 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. Only a few people really liked this hor d'oeuvre. Head to the store and pick up tomato, preshredded part-skim mozzarella cheese, onion, and a few other things to make it today.

Instructions

Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Olive Oil

Equipment you will use

Frying Pan

Add onion and garlic; saut for 1 minute.

Ingredients you will need

Garlic

Onion

Add zucchini; saut for 2 minutes or until lightly browned.

Ingredients you will need

Zucchini

Remove from heat; stir in oregano, salt, and pepper.

Ingredients you will need

Oregano

Pepper

Salt

Wipe pan clean with paper towels, and coat with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Paper Towels

Frying Pan

Heat pan over medium heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mozzarella

Tortilla

Zucchini

Olives

Tomato

Feta Cheese

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mozzarella

Tortilla

Zucchini

Olives

Tomato

Feta Cheese

Equipment you will use

Serrated Knife

Cutting Board

Serve warm.

Equipment

Ingredients

Servings:

0teaspoons

black pepper 1teaspoons

bottled minced garlic 28grams

1/4 cup crumbled feta cheese, divided 48-inchs

(8-inch) fat-free flour tortillas 59milliliters

chopped pitted kalamata olives, divided 1teaspoon

olive oil 79milliliters

finely chopped onion 0teaspoons

dried oregano 57grams

1/2 cup preshredded part-skim mozzarella cheese, divided 0teaspoons

salt 118milliliters

diced tomato, divided 296milliliters

shredded zucchini

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Byron Fiddlestix Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 45 dollars per bottle.