Description
Quesadillas made just a bit healthier, using fresh summer vegetables. Perfect for a light dinner or cut them up and serve as a snack or appetizer. If vegetarian isn’t your thing, add some precooked chicken.
Ingredients
- 1 whole Zucchini, Sliced Thin (with A Mandolin Preferably)
- 1 whole Summer Squash, Sliced Thin (with A Mandolin Preferably)
- 1 Tablespoon Olive Oil
- 1 teaspoon Thyme, Dried
- 1 dash Salt
- ⅛ teaspoons Black Pepper
- 4 whole Flour Tortillas
- ½ whole Red Onion, Sliced
- 1-½ cup Shredded Mozzarella Cheese
- 4 leaves Basil, Fresh
- 1 whole Zucchini, Sliced Thin (with A Mandolin Preferably)
- 1 whole Summer Squash, Sliced Thin (with A Mandolin Preferably)
- 1 Tablespoon Olive Oil
- 1 teaspoon Thyme, Dried
- 1 dash Salt
- ⅛ teaspoons Black Pepper
- 4 whole Flour Tortillas
- ½ whole Red Onion, Sliced
- 1-½ cup Shredded Mozzarella Cheese
- 4 leaves Basil, Fresh
Preparation
1. Heat a grill pan over medium heat.
2. While pan is heating up, toss the zucchini and squash in a bowl with the olive oil, thyme, salt and pepper.
3. Place veggies on grill pan and cook about 2-3 minutes per side, until starting to soften and grill marks are present. Remove vegetables from heat and set aside.
4. Place 1 tortilla (2 if using a double grill pan) on grill pan for 1 minute. Reduce heat to medium low. Using tongs, flip it over and layer vegetables, onion, cheese and basil on one half of each tortilla. Fold the empty side over the filling and place something heavy on top to weigh it down (small pan filled with water, a brick covered in foil, cooking weight). Cook 2-3 more minutes until cheese is melted. Remove cooked quesadilla(s) from pan and repeat with the remaining tortillas and filling.
5. Serve immediately.
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