Pesto Zucchini Quesadillas Recipe

Craving a quick, delicious, and vibrant meal? These Pesto Zucchini Quesadillas are the perfect solution! Loaded with fresh zucchini, creamy pesto, and melty cheese, these quesadillas are a fantastic weeknight dinner or a fun St. Patrick's Day appetizer (all the ingredients are green!). Easy to customize and perfect for one or a crowd, these quesadillas are sure to become a new favorite. Get ready for a flavor explosion in just minutes!

Prep Time 10 mins
Cook Time 7 mins
Calories 157.7 kcal
Protein 8g
Rating 4.9 (20 Reviews)
Pesto Zucchini Quesadillas 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pesto Zucchini Quesadillas

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How to Make Pesto Zucchini Quesadillas

  1. Preheat a large skillet over medium heat.
  2. Cut 1 medium zucchini into 1/2 cm thick wedges.
  3. Sauté zucchini wedges in 1 tablespoon of olive oil until slightly crispy (about 5-7 minutes). Set aside.
  4. While zucchini cooks, prepare the quesadillas: Lay a large flour tortilla (10 inch) on a clean surface.
  5. Spread 2 tablespoons of pesto evenly over the tortilla.
  6. Sprinkle 1/2 cup of shredded mozzarella cheese over the pesto.
  7. Arrange the sautéed zucchini wedges over one half of the tortilla.
  8. Slice 1/4 of a ripe avocado and arrange slices evenly over the zucchini.
  9. Fold the tortilla in half to enclose the filling.
  10. Lightly spray the skillet with cooking spray and place the quesadilla in the hot skillet.
  11. Cook over medium-high heat for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and bubbly.
  12. Remove from skillet and let cool slightly.
  13. Cut into wedges and serve immediately with a dollop of sour cream and salsa (optional).

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

8g

Fat

6g

Carbs

7g