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Zucchini Quesadillas

A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked vegetables. Sour cream, shredded lettuce, sliced avocado, and bottled salsa make great accompaniments to quesadillas, so serve them on the side.

  • prep: 25 mins
    total time: 35 mins
  • servings: 4

Ingredients

  • 4 tablespoons olive oil
  • 1 onion, coarsely chopped
  • Salt
  • 4 cloves garlic, minced
  • 2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
  • 1 cup frozen corn kernels (4 ounces)
  • 1/4 cup chopped fresh cilantro (optional)
  • 4 (8-inch) flour tortillas
  • 2 cups grated pepper jack cheese

Variations

Shredded cooked chicken or sauteed shrimp are also delicious variations in quesadillas, as are roasted red peppers; peppers packed in oil have the best flavor.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Everyday Food, March/April 2003

Reviews (7)

  • 20 Feb, 2014

    I made this with my H.S. Food Science class to increase nutrients in a meal. They loved it!

  • 18 Aug, 2013

    Just made this dish tonight and it was amazing! My husband was suspicious of a quesadilla made with zucchini at first, but after he smelled the wonderful aroma of the zucchini and corn sautéing he changed his tune.

    I made a couple of changes, first I used spring onions instead of a regular onion, and second I cooked the tortilla in a pan on the stove top to make it extra crispy and avoid turning the oven on in summer.

  • 2 Aug, 2011

    Love these! And so does my 3 yr old, so even better! I use different cheese depending on what I have. I also don't brush with oil and bake. Instead I just place the tortilla in my cast iron tortilla skillet, add filling and top tortilla and brown each side. Quick and easy too!

  • 7 Dec, 2009

    Found them to be too greasy. Next time I will try less oil and perhaps leave out the onions.

  • 13 Mar, 2009

    These were delicious! I only used 3 cloves of garlic but otherwise followed the recipe exactly. I had enough filling for 3 quesadillas. I baked mine for 10 minutes but they didn't get very golden. Next time I'll trying baking them a little longer -- tonight I was too hungry to wait!

  • 2 Jun, 2008

    Great way to use zucchini. It would be great for finger food at a party or for a healthy family meal. I added colorful bell peppers to the zucchini and corn for added flavor. I also served it alongside homemade salsa and guacamole for a mexican inspired meal. You can add sour cream too.

  • 11 Mar, 2008

    A very fresh, quick, interesting approach to quesadillas. Really, you could make them with anything you have on hand--could be a good use of leftovers. Healthy, easy, and delicious. Makes a nice lunch or light dinner; kid-friendly too.