Yeah, couldn't come up with a more clever title for this entry. Not that my other titles are all that clever either, ha. Anyway, this has been a hectic weekend, involving very little cooking outside of some pigs-in-blankets for Josh's birthday breakfast, and some bacon and eggs yesterday morning. I rarely cook breakfast, but that's all that I've made the past couple days. And Josh and I will be leaving for vacation in a few days. I didn't have anything new to post so I went looking for a recipe that I hadn't written about yet and remembered these Zucchini Quesadillas. This is another one of those first recipes, one of the earliest recipes I tried when we decided to eat a bit healthier. Because of that I don't have a good pic of it, so I borrowed one from Martha here.
Recipe from Everyday Food; Serves 4
4 tablespoons olive oil
1 onion, coarsely chopped
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
- 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.