Couple this quesadilla filling with Chihuahua cheese and our Tomatillo and Roasted Poblano Salsa.
Heat a medium saute pan over medium heat. Add oil, garlic, and Vidalia onion, and saute until translucent, about 5 minutes.
Add corn, zucchini, and 1/4 to 1/2 cup water, and cook, stirring occasionally, until tender and caramelized, about 10 minutes. Season with salt and pepper.
