Zucchini Quesadillas

Yield 6

Pillar of Nutrition Eat the Rainbow, Lean on Protein

Print

With ImageWithout Image

Zucchini Quesadillas

These crispy quesadillas are filled with zucchini and yellow squash, melted cheese, and served with simple homemade guacamole. They’re perfect for late summer and early fall, when squash is coming into season!

For more recipe ideas visit www.kidscookingforlife.org.

Ingredients

Squash Quesadillas

• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium yellow squash, cut into thin quarter-moon slices
• 2 medium zucchini, cut into thin quarter-moon slices
• 1 ½ teaspoon kosher salt
• ½ teaspoon red pepper flakes, optional
• ½ cup water
• 1 lime, cut in half
• 6 ounces Monterey Jack cheese, grated
• 12 small (6-inch) corn tortillas
• 2 tablespoons olive oil, for cooking the quesadillas

Simple Guacamole

• 2 ripe avocado, halved, pitted, and scooped from the skin
• 2 clove garlic, minced
• 1 lime, juiced
• ½ - 1 teaspoon kosher salt, or to taste

Directions

Cook the Squash

1. Heat a large skillet over medium heat.
2. Add 3 tablespoons olive oil.
3. Add the 3 cloves minced garlic and cook for about 30 seconds, stirring so it does not burn.
4. Add the yellow squash, zucchini, 1 teaspoon salt, and ½ teaspoon red pepper flakes, if using.
5. Stir everything together.
6. Add ½ cup water
7. Cook for 8–10 minutes, stirring occasionally, until the squash begins to soften.
8. Remove the lid and cook for another 5–8 minutes, stirring occasionally, until the squash is very soft and lightly browned.
9. Use the back of a wooden spoon to gently mash some of the squash. Leave some pieces whole for texture.
10. Squeeze the juice from ½ lime over the squash and stir.
11. Transfer the squash mixture to a large bowl.
12. Add the 6 ounces grated Monterey Jack cheese to the cooked squash.
13. Stir until the squash and cheese are evenly combined.
14. Let it cool for a few minutes.

Make the Guacamole

1. Halve the avocado, remove the pit and scoop the flesh into a bowl.
2. Use a fork to smash the avocado.
3. Stir in garlic, lime juice, and salt, to taste.

Quesadillas

1. Lay out 6 corn tortillas.
2. Divide the squash and cheese filling evenly between the tortillas.
3. Spread the filling almost to the edges.
4. Place the remaining 6 tortillas on top.
5. Heat a large skillet over medium heat.
6. Add about 1 teaspoon olive oil to the pan.
7. Carefully place 1 or 2 quesadillas in the skillet.
8. Cook for 2–3 minutes, or until the bottom is golden brown and crispy.
9. Carefully flip each quesadilla with a spatula.
10. Cook the second side for another 2–3 minutes.
11. Repeat with the remaining quesadillas, adding more olive oil to the pan as needed.

Serve

1. Squeeze the remaining ½ lime over the cooked quesadillas.
2. Cut each quesadilla into halves or wedges.
3. Serve warm with the guacamole on the side.