Zuchinni Quesadilla Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUCCHINI AND CHEESE QUESADILLAS



Zucchini and Cheese Quesadillas image

This recipe is proof that zucchini is a surprisingly delicious ingredient in cheese quesadillas.

Categories     zucchini     squash     salsa     quesadilla     cheese     mexican     mexican food     avocado     jalapeño     lime     scallions     summer recipes     zucchini recipes     unique zucchini recipes     best zucchini recipes     squash recipes     summer squash recipes     yellow squash     yellow summer squash

Time 35m

Yield 4 servings

Number Of Ingredients 9

2 c. thinly sliced zucchini and/or yellow summer squash (about 10 ounces)
4 (8-inch) whole wheat flour tortillas
3/4 c. crumbled Cotija cheese (or shredded cheddar or Monterey Jack)
2/3 c. Thinly sliced scallions
1 serrano or jalapeño chile, thinly sliced
1 tbsp. plus 1 teaspoon olive oil
1 avocado, diced
3/4 c. store-bought fresh tomato salsa (or tomatillo salsa)
Lime wedges, for serving

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.

SPICY ZUCCHINI QUESADILLAS



Spicy Zucchini Quesadillas image

My family loves Mexican food, so I created this easy recipe one summer when our garden was bursting with zucchini. For milder quesadillas, use Monterey Jack instead of pepper Jack cheese. If you want them spicier, add some red pepper flakes or chopped jalapenos. -Linda Taylor Lenexa, Kansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 large onion, chopped
1/2 cup chopped sweet red pepper
1 teaspoon plus 2 tablespoons butter, softened, divided
2 cups shredded zucchini
2 tablespoons taco seasoning
8 flour tortillas (8 inches)
8 ounces pepper Jack cheese, shredded
Salsa, sour cream and pickled jalapeno pepper slices

Steps:

  • In a large skillet, saute onion and red pepper in 1 teaspoon butter for 3 minutes. Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from the heat., Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa, sour cream and jalapenos.

Nutrition Facts : Calories 614 calories, Fat 31g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 1321mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

ZUCCHINI QUESADILLAS



Zucchini Quesadillas image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 9

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

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.

CHICKEN ZUCCHINI QUESADILLAS



Chicken Zucchini Quesadillas image

I had the best quesadillas at a restaurant in Vermont while on vacation and I wanted to duplicate them myself. This is what I cam up with and I think it's pretty close. It is a great way to use up all those zucchini. I bake my quesadillas in the oven, but feel free to make them any way you like. Make sure that you serve with fresh pico de gallo and sour cream for the full experience. Enjoy!

Provided by Kristy D.

Categories     Chicken Breast

Time 40m

Yield 8 Quesadillas, 4 serving(s)

Number Of Ingredients 9

4 flour tortillas (Burrito Size)
1 lb chicken breast
2 zucchini (small to medium sized)
1 small onion (diced)
2 garlic cloves (crushed)
1 tablespoon olive oil
2 cups mozzarella cheese
salt
pepper

Steps:

  • Preheat oven to 375 degrees.
  • Season chicken breasts with salt and pepper.
  • Grill chicken until cooked through and then slice into small pieces.
  • Heat a pan with the olive oil and sautee onions, garlic, and zucchini until the zucchini becomes tender. This takes about 8-10 minutes.
  • On a pizza pan, lay one tortilla down and top with chicken, veggies, and half the cheese.
  • Put the other tortilla on top and bake for about 10 minutes or until the tortilla is browned and crispy.
  • Slice with a pizza cutter and serve with fresh pico de gallo and sour cream.

PESTO-ZUCCHINI QUESADILLAS



Pesto-Zucchini Quesadillas image

These quick 'n easy quesadillas are perfect for the late night snacker with discriminating tastes, or the bachelor/ette cooking for one. (though multiples are entirely possible - cooking them simultaneously will surely take balancing!). When cut into smaller wedges, these are also ideal as appetizers, and can be served between warm and room temperature. (*a plus to serve on St. Patty's day, as all the ingredients are GREEN!)

Provided by maesyn

Categories     Lunch/Snacks

Time 7m

Yield 2 serving(s)

Number Of Ingredients 7

1 tortilla
2 tablespoons pesto sauce (store bought)
1/2 zucchini
1/4 avocado
grated monterey jack pepper cheese
sour cream
salsa

Steps:

  • Cut zucchini into 1/2 cm wedges and sauté until outsides begin to get slightly crispy.
  • Meanwhile, spray a large skillet with Pam, turn the stove to medium-low heat, and lay down your tortilla.
  • Coat the entire tortilla with a thin coat of pesto.
  • Sprinkle with grated cheese.
  • When zucchini is done, spread pieces over one half of the tortilla.
  • Cut avocado into slices and spread evenly over zucchini.
  • Fold over quesadilla, and turn heat up to medium-high.
  • Flip occasionally until cheese is melted.
  • Serve with light sour cream and salsa.

ZUCCHINI BLOSSOM QUESADILLA



Zucchini Blossom Quesadilla image

Provided by Food Network

Number Of Ingredients 8

5 tablespoons unsalted butter
1/2 cup finely diced red onion
2 jalapeno chiles, stemmed, seeded and finely diced 1 pound zucchini or other squash blossoms, roughly chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper 1/2 cups grated Manchego or Monterey Jack cheese
1 cup grated Panela cheese
1 1/2 cups Anejo, Parmesan or Romano cheese
6 flour Tortillas, or large Corn Tortillas

Steps:

  • In a medium skillet over medium heat melt 3 tablespoons of butter. Cook the onions and jalapenos until soft, about 5 minutes. Stir in the zucchini blossoms, salt and pepper. Reduce the heat to low and cook, stirring frequently, until the flowers are wilted, about 5 minutes more. Set aside. Preheat oven to 350 degrees. In a bowl, combine 3 cheeses. Lay the tortillas out on a counter. Divide the cheese mixture into 6 portions and sprinkle one portion over half of each tortilla.
  • Divide the zucchini mixture into 6 portions and arrange evenly over the cheese. Fold over each tortilla to enclose the filling. Melt the two remaining tablespoons of butter. Place the dry griddle or cast iron skillet over medium high heat. Brush one side of a quesadilla with melted butter and place buttered side down in the pan. Cook until very light golden , about 1 minute. Brush the uncoated side with butter and flip over. Cook until the other side is golden, and transfer to a baking sheet. When all the quesadillas are browned, transfer the baking sheet to the oven and bake ten minutes, until the cheese begins to ooze. Serve hot, whole or cut into wedges.

ZUCHINNI QUESADILLA



Zuchinni Quesadilla image

I found this recipe from Bethany Frankel's profile. The gal who invented skinny girl cocktail's. This smell's really good taken from the container to warm up the very next day!

Provided by margaret murray

Categories     Vegetable Appetizers

Time 50m

Number Of Ingredients 6

1 zuchinni grated (don't even think of peeling it.)
1 bell pepper (what ever color you like) diced
1/2 onion, diced
salt and pepper
whole wheat tortillas
pkg mexican cheese

Steps:

  • 1. Grate one whole zuchinni (don't even think about peeling it.) Throw away any seed's you may discover.
  • 2. Dice one whole bell pepper. Dice half onion.
  • 3. Place all the vegetable mixture into a deep skillet with one Tablespoon of olive oil. Saute this mixture until the onion's become transluscent. By this time your bell pepper will be done. You might need to take a quality taste test to make sure.
  • 4. With your griddle hot; now place a wheat tortilla onto it. Place a thin layer of cheese onto torlla. Now place vegetable mixture on top of your cheese. Add a lot more cheese now. Place another tortilla on top of cheese for your lid.
  • 5. Wait for a few minute's. Talk with your friend's sing with your kid's. Now check the under side of the tortilla, if it's becoming brown then flip it!
  • 6. Once the cheese has melted. Cut into triangle's like your cutting a pizza!
  • 7. Serve this with salsa, sour cream, quacamole.

More about "zuchinni quesadilla recipes"

GRILLED CUMIN-LIME ZUCCHINI QUESADILLAS RECIPE BY HANNAH ...
grilled-cumin-lime-zucchini-quesadillas-recipe-by-hannah image
2016-04-12 Directions. Cut zucchini into ¼”-thick slices, and place in a large bowl. Whisk together the olive oil, 1 teaspoon of the cumin, the chile flakes, lime …
From thedailymeal.com
4.7/5 (3)
Estimated Reading Time 50 secs
Servings 2
Calories 671 per serving
  • Whisk together the olive oil, 1 teaspoon of the cumin, the chile flakes, lime juice and zest, and honey. Pour the dressing over the zucchini, and let sit for at least 30 minutes.
  • When ready to cook, light the grill to medium heat. Place slices of zucchini on the grill and cook on each side for 2-3 minutes, until browned. Remove from the heat, and cut into small strips. Layer the zucchini on to half of each tortilla and sprinkle the mozzarella on top.
  • Return the tortillas to the grill, and cook on each side until the tortilla is crisp and the cheese has melted. Serve with Greek yogurt mixed with lime and cilantro.


ZUCCHINI QUESADILLAS | AMERICA'S TEST KITCHEN
zucchini-quesadillas-americas-test-kitchen image
WHY THIS RECIPE WORKS. For the most delicious zucchini quesadillas, we sautéed the zucchini with garlic and cumin to give it great flavor and the perfect …
From americastestkitchen.com
5/5 (1)
Servings 2
Cuisine Mexican, Southwest (Tex-Mex)
Category Main Courses, Vegetarian


SPICY ZUCCHINI QUESADILLAS RECIPES - FABULESSLY FRUGAL
spicy-zucchini-quesadillas-recipes-fabulessly-frugal image
2013-08-04 Saute onion, garlic and red pepper in 1 teaspoon butter for 3 minutes. Stir in zucchini and taco seasoning, and saute for 3-4 minutes, set aside. …
From fabulesslyfrugal.com
Cuisine Mexican
Category 30-minute Meals, Main Dish
Servings 8
Total Time 15 mins


ZUCCHINI QUESADILLAS - SMITTEN KITCHEN
zucchini-quesadillas-smitten-kitchen image
2019-07-26 Once hot, add oil. Once oil is hot, add garlic and cook, stirring, until just golden at the edges, about 1 minute. Add zucchini, 1 teaspoon kosher salt, …
From smittenkitchen.com
Servings 6
Total Time 35 mins
Estimated Reading Time 4 mins


CHEESE AND ZUCCHINI QUESADILLA | SO DELICIOUS
2017-07-16 How to Cook Cheese and Zucchini Quesadilla. Heat the vegetable oil in a skillet. Slice the zucchini and add it to the skillet. Sprinkle pepper and garlic powder. Add the spring …
From sodelicious.recipes
5/5 (1)
Calories 354 per serving
Total Time 30 mins


ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS RECIPE
2013-12-07 In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 …
From foodandwine.com
4/5 (243)
Servings 4
  • In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.
  • Heat the oven to 200°. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.
  • In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2 minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.


SQUASH BLOSSOMS QUESADILLAS ... - MEXICAN MADE MEATLESS
2020-09-01 These types of quesadillas are definitely more flavorful, but they require more time. Squash Blossom Quesadillas The Easy Way. The easiest way to make zucchini blossom …
From mexicanmademeatless.com
5/5 (2)
Category Appetizer, Dinner, Lunch
Cuisine Mexican, Vegetarian
  • These flowers are very fragile and I highly suggest not taking them out of the fridge until right before using -- also, try to cook them the same day they were purchased.
  • Make sure that you have everything ready to go and that you heat up a griddle or a large pan to cook the quesadillas.


ZUCCHINI QUESADILLA WITH SPICY SALSA ROJA RECIPE - WALTER ...
2014-02-08 Step 2. In a skillet, toast the árbol chiles over moderately low heat, stirring, until lightly charred, 3 minutes; transfer to a blender. Add the broiled tomatoes, onion and garlic …
From foodandwine.com
4/5
Total Time 45 mins
Servings 2
  • Preheat the broiler. On a rimmed baking sheet, toss the tomatoes, onion and garlic with 2 tablespoons of the oil. Broil 6 inches from the heat for 20 minutes, or until the tomatoes and onion are softened and nicely charred.
  • In a skillet, toast the árbol chiles over moderately low heat, stirring, until lightly charred, 3 minutes; transfer to a blender. Add the broiled tomatoes, onion and garlic along with the chipotle chile, vinegar and sugar and puree until smooth. Season the salsa roja with salt.
  • In a cast-iron skillet, heat 1 tablespoon of the oil. Place one tortilla in the skillet and scatter the cheese and zucchini on top evenly. Drizzle over some of the salsa roja and top with the second tortilla. Cook over moderately high heat until crisp on the bottom, 3 minutes. Flip the quesadilla, adding the remaining 1 tablespoon of canola oil, and cook until the cheese is melted, 2 minutes. Slice the quesadilla into wedges, transfer to a plate, garnish with the cilantro and Fresno chiles and serve.


ZUCCHINI QUESADILLAS RECIPE - DELISH.COM
2011-04-19 Preheat oven to 400 degrees F. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, …
From delish.com
Cuisine Mexican
Estimated Reading Time 2 mins
Servings 4
Total Time 35 mins
  • 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.


ZUCCHINI QUESADILLA - EVERYDAY DELICIOUS
2021-08-01 STEP 1: Cut the zucchini in half lengthwise, then into 1/4-inch (5mm) slices.Finely chop the garlic and basil. STEP 2: Place the corn vertically on a large chopping board.Cut off the corn kernels with a large and sharp knife from the top to bottom. Rotate the ear of corn and repeat until all the kernels have been removed.
From everyday-delicious.com
Cuisine Tex-Mex-Inspired
Total Time 30 mins
Category Main Course
Calories 728 per serving


ZUCCHINI AND MUSHROOM QUESADILLAS – FIESTA TIME, FOLKS!
2015-08-05 Zucchini and Mushroom Quesadillas Recipe. Print. Zucchini and Mushroom Quesadillas – Simple Recipe. Ingredients. 10 white mushrooms 1 medium zucchini 1 cup pico da gallo 2 cups+ Mexican Cheese Blend For tortillas 1 cup wheat flour ¼ cup AP flour Pinch of baking powder Salt to taste 2 Tbsp oil For sides Sour cream Guacamole Method. Mix dough …
From kamalkitchen.com
Reviews 18
Estimated Reading Time 4 mins


ROASTED VEGETABLE QUESADILLA RECIPE WITH ZUCCHINI, CARROTS ...
2016-11-05 The Vegetarian Roasted Carrot Zucchini Quesadilla Recipe is a wholesome dish that is packed with nutrition and taste. It a great way to include vegetables into the kids diet and even protein like cheese, paneer or tofu. Simply stuff and pack into the Quesadillas and toast them on the pan like a paratha. The only difference being is that the Quesadillas are not spicy …
From archanaskitchen.com
5/5


CORN AND ZUCCHINI QUESADILLAS RECIPE - SERIOUS EATS
2017-02-02 Add zucchini, season with salt, and cook, tossing and stirring frequently, until zucchini is lightly browned, about 2 minutes. Add corn kernels and continue cooking, tossing frequently, until corn is lightly browned, about 2 minutes longer. Add jalapeño and cook, tossing constantly, until softened, about 30 seconds. Stir in cilantro and transfer mixture to a medium …
From seriouseats.com
4.5/5 (2)
Category Mains, Quick And Easy, Snacks


QUICK CHICKEN AND ZUCCHINI QUESADILLAS RECIPE - SERIOUS EATS
2014-04-28 Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Stir in onion, garlic, and zucchini and season with salt and pepper. Cook, stirring occasionally, until onion and zucchini slices are tender and starting to brown, about 7 minutes. Stir in chipotle and adobo sauce and cook for 1 minute. Stir in chicken and cook until warm ...
From seriouseats.com
5/5 (1)
Category Mains
Cuisine Mexican
Total Time 25 mins


ZUCCHINI CORN QUESADILLAS - DAMN DELICIOUS
2016-08-13 Spread pesto on tortilla; top with zucchini mixture and cheese, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas. Place quesadillas onto the prepared baking sheet. Place into oven and bake until the cheese has melted, about 8-10 minutes. Serve immediately.
From damndelicious.net
5/5 (2)
Category Entree
Servings 8
Estimated Reading Time 2 mins


ZUCCHINI QUESADILLAS RECIPE | RECIPE | RECIPES, FOOD ...
Sep 17, 2011 - 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.
From pinterest.ca


ZUCCHINI QUESADILLA RECIPE - SHARE-RECIPES.NET
Zucchini Quesadilla Recipes. 6 hours ago Remove from the heat., Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa, sour cream and …
From share-recipes.net


CHEESE ZUCCHINI QUESADILLA - RECIPES | NOAHSTRENGTH.COM
Spread half of mixture evenly over half of one tortilla, leaving a 1/2-inch border. Fold tortilla over and. In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese. Step 2 …
From noahstrength.com


ZUCHINNI QUESADILLA RECIPES- TFRECIPES
Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from the heat., Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over., Cook over low heat for 1-2 minutes on each side or until cheese …
From tfrecipes.com


ZUCCHINI - SMITTEN KITCHEN
Recipes. baked farro with summer vegetables. Recipes. zucchini butter spaghetti. Recipes. crisped chickpeas with herbs and garlic yogurt. Recipes. ultimate zucchini bread. Recipes. zucchini quesadillas. Recipes. grilled zucchini ribbons with pesto and white beans. Recipes. fried rice with zucchini, tomatoes and parmesan. Recipes. zucchini grilled cheese. Recipes . …
From smittenkitchen.com


CHICKEN AND ZUCCHINI QUESADILLA - MAYO CLINIC
2016-04-23 Heat the oven to 375 F. In a medium bowl, combine the chicken, zucchini, bell pepper, tomato, onion, jalapeno and garlic. Cut the lime in half and squeeze the juice over the chicken mixture. Add the cheese, Tabasco and cumin; mix well. Heat a large nonstick saute pan to medium heat. Lay one tortilla flat in the pan and spread half of the ...
From mayoclinic.org


Related Search