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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Zucchini Quesadillas Recipe

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This recipe for Zucchini Quesadillas is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion, sliced
1 zucchini, sliced into 1/2-inch slices
4 soft tortillas, soft taco-sized
olive oil
salt
mozzarella cheese
Directions:
Directions:
Pour olive oil to barely cover the bottom of a 10-inch skillet. Heat oil over medium heat. Saute onions in oil until translucent, about 5 to 7 minutes. Put a bit more oil into pan. Put zucchini in skillet with onions, and sprinkle with salt (I prefer sea salt). Saute until zucchini is tender and a bit translucent, approximately 10 to 15 minutes, maybe longer depending on the type of pan you're using. You will probably have to add more oil at intervals to prevent sticking and burning.

Remove zucchini and onion mixture from skillet. Spray skillet with non-stick spray and return to stove, turning heat up to medium high. Take a tortilla and place the zucchini and onion mixture onto half of the tortilla. Sprinkle with mozzarella cheese. Fold the tortilla in half and place back into the skillet. A 10-inch skillet will hold two prepared tortillas, so you can cook two at a time. Brown the tortilla, then flip it to brown the other side, spraying the pan again with non-stick spray before returning the tortilla to the pan. (NOTE: Be careful when spraying the spray into the hot pan! You should remove the pan from the stove before spraying, then return the pan to the stove!)

Brown the other side of the tortilla. Remove from pan. Eat as soon as it's cool enough to put into your mouth!
Number Of Servings:
Number Of Servings:
4 quesadillas

 

 

 

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