Ingredients for Pesto Zucchini Quesadillas
- 1 large (10 inch) flour tortilla
- Pesto Sauce
- 1 medium zucchini, cut into 1/2 cm wedges
- 1/4 ripe avocado, sliced
- Monterey Jack Pepper Cheese
- Sour cream (optional)
- Salsa (optional)
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How to Make Pesto Zucchini Quesadillas
- Preheat a large skillet over medium heat.
- Cut 1 medium zucchini into 1/2 cm thick wedges.
- Sauté zucchini wedges in 1 tablespoon of olive oil until slightly crispy (about 5-7 minutes). Set aside.
- While zucchini cooks, prepare the quesadillas: Lay a large flour tortilla (10 inch) on a clean surface.
- Spread 2 tablespoons of pesto evenly over the tortilla.
- Sprinkle 1/2 cup of shredded mozzarella cheese over the pesto.
- Arrange the sautéed zucchini wedges over one half of the tortilla.
- Slice 1/4 of a ripe avocado and arrange slices evenly over the zucchini.
- Fold the tortilla in half to enclose the filling.
- Lightly spray the skillet with cooking spray and place the quesadilla in the hot skillet.
- 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.
- Remove from skillet and let cool slightly.
- 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