Zucchini Olive and Cheese Quesadillas |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A highly rated vegetarian recipe from Cooking Light. . .placed here for safe keeping! Ingredients:
1 teaspoon olive oil |
cooking spray |
1/3 cup finely chopped onion |
1/2 teaspoon minced garlic |
1 1/4 cups shredded zucchini |
1/4 teaspoon dried oregano |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
4 (8 inch) fat-free flour tortillas |
1/2 cup shredded part-skim mozzarella cheese, divided |
1/2 cup diced tomato, divided |
1/4 cup chopped pitted kalamata olive, divided |
1/4 cup crumbled feta cheese, divided |
Directions:
1. 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.
2. Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.
3. Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat.
4. 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.
5. Cook for 3 minutes or until lightly browned on bottom.
6. Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife.
7. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta.
8. Serve warm.
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