Zucchini Quesadillas

by Megan on July 19, 2012

When it’s super toasty I avoid my oven. I give it the silent treatment. I don’t text it back. I hide it on facebook.

The stovetop and I, however, are totally on speaking terms. I like to heat up my grill pan and cover it with sliced zucchinis. I like to put those little rounds in my pasta, with pesto, and (of course) on a quesadilla.

I find that if I don’t hurry and cook, grill, or roast veggies then I forget about them in the drawer in my fridge. They end up getting weird, and well, that’s just disrespect to summer, ya know? So when I, rather hastily, bought two zucchinis and two summer squash for just one person, I knew I had to get creative and show these guys some love.

And it turns out they make the best summer quesadilla! Pop them in a wheat tortilla with roasted red pepper, avocado slices, and goat cheese. Slice it. Chomp it. Love it. It’s the summertime high-five of dinners.

Zucchini Quesadillas (servings vary)

Ingredients:

  • tortillas
  • zucchinis + yellow summer squash (about 1 per 2 servings)
  • olive oil
  • salt + pepper
  • garlic (1 clove per zucchini)
  • roasted red pepper (roast one or buy a jar!)
  • avocado (about 1 avocado per two servings)
  • goat cheese (about 1 oz. per serving)

Directions:

  1. Slice zucchini and squash into rounds. Toss with a splash of olive oil, salt, and pepper. Meanwhile heat a grill pan or skillet to medium-high heat. Place zucchini in a single layer on the hot pan. Cook until golden. Flip and cook until the rounds have shrunk a bit and are cooked through. (Feel free to sample until they’ve reached your desired doneness.) Keep the grill pan on and spray with cooking spray or brush with oil.
  2. Assemble quesadillas by layering zucchini on the bottom half of a tortilla. Top with roasted red pepper, avocado slices, and goat cheese. Fold over and return to the hot grill pan. Once the tortilla is crispy, flip and continue cooking until both sides are crispy. Remove from pan, slice, and serve with a lime wedge and hot sauce.

Yay! Click HERE for a printable pdf of the recipe above.

It doesn’t get much better than melty cheese and a rainbow for dinner.

{ 17 comments… read them below or add one }

cindy July 19, 2012 at 8:13 am

way to treat those zuchh’s right! this looks so good and I love the newsprint!

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Megan July 19, 2012 at 9:14 am

yeah girl! And thanks!

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Dana July 19, 2012 at 10:34 am

These look delish! I have a feeling they will be for dinner tonight!

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Megan July 19, 2012 at 10:38 am

Yay! I hope you love it!

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Jenny (vintagesugarcube) July 19, 2012 at 2:12 pm

Jeeez.. I want that for lunch in lieu of the peanut butter and carrot sammie I packed today. Gorgeous styling (as always)!

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Megan July 19, 2012 at 2:55 pm

Have it! And that sandwich doesn’t sound bad a bit! <3

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NicoleD July 19, 2012 at 2:57 pm

Yes, the stovetop is your friend in the summertime! This looks so chompable!

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Megan July 19, 2012 at 3:23 pm

For realz! It doesn’t keep my kitchen as toast as the oven. That’s for sure. 🙂

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Robyn July 19, 2012 at 3:15 pm

“servings vary” is going to be my new favourite way to express that i can eat as much as i can depending on how many tortillas i have! p.s. these would be so awesome in your homemade whole wheat tortillas that i make all the time.

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Megan July 19, 2012 at 3:40 pm

Yes! Like, “This servings for these chocolate chip cookies vary.” ha!

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Diane, A Broad July 19, 2012 at 5:08 pm

Yum. It’s been a zucchini-filled summer for me so far, and I guess that won’t be abating.

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Megan July 19, 2012 at 5:12 pm

For real! Let’s just put them in every single thing, right?

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Nicole @ The Dirty Oven July 19, 2012 at 6:28 pm

Found your blog via a JTB podcast comment. Just wanted to say that I LOVE it and you! Great ideas and you seem super fun. I wish I had the time, and talent, to create something like this. Super glad you did! BTW, this may be a way to sneak zucchini into my husband as he hate them. Blast!

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Megan July 19, 2012 at 6:32 pm

Yay! Glad you found me! <3

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Abbey July 26, 2012 at 2:02 pm

I am going to make these with stuff from my momma’s garden next week 🙂 She’s not completely crazy about goat cheese though. What could I substitute for that that would be just as delish?

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Megan July 26, 2012 at 2:04 pm

Oh fun, Abbey! You could use feta or even monterey jack. Let me know what you guys think!

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Nik October 25, 2012 at 9:11 pm

I’m making this with shrimp tonight. Noms.

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