Zucchini Tomato And Mozzarella Quesadillas Recipes

ZUCCHINI AND CHEESE QUESADILLAS

Steps:

• Divide half the zucchini between 2 tortillas and top with half the cheese. Top with remaining zucchini and cheese. Sprinkle with half the scallions and half the chile. Cover with remaining 2 tortillas, and press down.
• Heat a large nonstick skillet over medium-high heat. Brush pan with 1 teaspoon oil. Place 1 quesadilla in pan and cook, pressing with a spatula, until golden brown on bottom, about 2 minutes. Brush top with 1 teaspoon more oil and carefully flip. Cook until crisp and filling is warmed through, about 5 minutes more. Repeat with second quesadilla, using remaining 2 teaspoon oil if needed.
• Cut quesadillas into quarters. Top with avocado and remaining scallions and chile. Serve with salsa and lime wedges.

BAKED ZUCCHINI TOMATO AND MOZZARELLA CASSEROLE

Steps:

• Preheat oven to 375F.
• Wash the zucchini and the tomatoes.
• Slice the zucchini and place the round pieces in a bowl.
• Sprinkle salt, pepper and a little bit of garlic powder over them and mix gently to coat the vegetables. Set aside.
• Repeat the step with the sliced tomatoes.
• Butter an 8x8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.
• Bake in the oven for about 20 minutes.
• Remove and add the crushed garlic and the shredded cheddar cheese. Bake for another 5 minutes.
• Serve hot with fresh chopped parsley on top.

ZUCCHINI QUESADILLAS

Steps:

• 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.
• 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.
• 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.
• 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.

ZUCCHINI WITH FRESH TOMATOES AND MOZZARELLA

Steps:

• Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
• Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
• Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
• As zucchini cooks, slice 1 1/2 pounds tomatoes and 1 pound mozzarella into 1/4 inch rounds.
• Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
• Garnish with basil.

BAKED ZUCCHINI WITH MOZZARELLA AND TOMATOES

Steps:

• Preheat the oven to 450 F.
• In a medium bowl mixed together sliced zucchini, Italian herbs, salt, pepper and 1 tbsp of olive oil. Set aside for 5 minutes.
• Spray a medium size casserole dish with a baking spray and arrange zucchini followed by garlic, tomatoes and basil.
• Spoon the tomato sauce on top followed by sliced Mozzarella and a final drizzle of 1 tbsp of olive oil.
• Bake for 15-18 minutes until Mozzarella is bubbly and melted.

ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
• Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
• Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
• Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

FRIED ZUCCHINI AND MOZZARELLA

Steps:

• Beat 2 eggs and 1/4 cup water in a shallow dish. Put 1/2 cup flour in another dish. Mix 3/4 cup breadcrumbs, 2 tablespoons chopped parsley, and salt and pepper in another dish. Cut 1 zucchini into sticks. Dredge in the flour, then in the eggs and breadcrumbs. Repeat with 12 bocconcini. Heat about 1/2 cup olive oil in a large skillet over medium-high heat. Fry the zucchini and mozzarella in batches, turning once, until golden, 2 to 3 minutes. Season with salt. Serve with spicy marinara sauce and lemon wedges.

STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA

Steps:

• Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.
• Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.

ZUCCHINI FRITTERS WITH FRESH MOZZARELLA AND TOMATO

Steps:

• Place the zucchini, flour, baking soda, Parmesan cheese, garlic powder, oregano, marjoram, basil, black pepper, and kosher salt into a large bowl, and stir to thoroughly mix. In a separate bowl, beat the eggs with buttermilk, and stir the egg mixture into the zucchini mixture to make a batter.
• Heat the vegetable oil and olive oil in a large skillet over medium heat until the oil shimmers with heat, and gently spoon about 1/4 cup of zucchini batter per fritter into the hot oil. Fry the fritters in batches until golden brown on both sides, about 3 minutes per side; drain on paper towels, and set the fritters aside to keep warm.
• To serve, place a slice of mozzarella cheese and a slice of tomato on top of each fritter; sprinkle with sea salt.

ZUCCHINI OLIVE AND CHEESE QUESADILLAS

Steps:

• Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté for 1 minute.
• Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.
• Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat.
• Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla.
• Cook for 3 minutes or until lightly browned on bottom.
• Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife.
• Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta.
• Serve warm.

ZUCCHINI, TOMATO, AND MOZZARELLA QUESADILLAS

Steps:

• Spray a nonstick skillet and heat over medium high. Add onion and cook 3 minutes or until softened.
• Add zucchini, salt, and thyme and cook, stirring, 2 minutes. Remove from pan.
• Wipe pan clean and place bak on heat. Add a tortilla and top half with 1/4 of the cheese. Sprinkle 1/4 of the tomatoes over cheese and top with 1/4 of the zucchini mixture. Sprinkle with 1 T parmesan.
• Fold tortilla over and press lightly with palm.
• Cook 3 minutes or until cheese is melted and tortilla is lightly browned. Turn over and cook another 2 minutes.
• Repeat with remaining tortillas and serve.