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Zucchini quesadillas

Preparation and cooking time
20 min
4 persons
  • 2 tbsp olive oil
  • 1 zucchini (shredded)
  • 1/2 red bell pepper (finely chopped)
  • 1 small red onion (thinly sliced)
  • 2 garlic cloves (minced)
  • 1 tsp ground cumin
  • 15g/0.5 oz chopped fresh cilantro
  • 1 large tomato (seeded and chopped)
  • Juice of 1 lime
  • 1/4 tsp hot pepper sauce
  • 4 whole wheat or white flower tortillas
  • 200g/7 oz shredded Monterey Jack cheese
  • Salt and pepper

Heat the oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, garlic and cumin. Cook for 5 minutes, or until all the vegetables are soft. Stir in the cilantro, salt, and pepper. Set aside. In a small bowl, combine the tomato, lime juice, chili powder and hot pepper sauce. Spread 1/4 of thezucchini-mixture evenly over half of each tortilla. Sprinkle each with 1/4 of the cheese. Fold the tortillas in half. In a large frying pan,cook the quesadillas for about 5 minutes, turning once, until the cheese is melted. Cut the quesadillas into wedges and serve with the tomato mixture.