Quesadilla with Zucchini, Corn and Olives
A filling quesadilla using zucchini, sweet corn and salty olives. Pepper jack cheese gives it some bite.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
Scale
- 1 medium zucchini grated
- 1 cup frozen or fresh corn
- 10 olives – chopped
- 1 scallion chopped finely
- 2 tbs parsley – minced
- 1 garlic clove – minced or put through a press.
- 1 cup of grated pepper jack cheese
- 2 tortillas
- A little bit of olive oil
Instructions
- Grate zucchini and allow to drain on paper towels for 10 minutes.
- If using frozen corn, allow corn to thaw.
- Put zucchini, corn, chopped olives, chopped scallion, minced parsley and minced garlic in a bowl and toss to combine.
- Lightly wipe one side of the tortilla with a little olive oil (this will be the side that goes face down in the pan).
- Turn tortilla over and layer the following on to one half of the tortilla – first a 1/4 cup of cheese, next half of the zucchini, corn and olive mixture, and finally another 1/4 cup of grated cheese. Then fold the empty side of the tortilla over the layers.
- Place the quesadilla in a frying pan over medium heat. Cook for about 2 to 3 minutes until tortilla is golden brown. Flip quesadilla over and cook until other side is golden brown.
- Repeat steps with second quesadilla
- Slice each quesadilla into 3 or 4 slices and serve with salsa.
Find it online: https://greenvalleykitchen.com/quesadilla-zucchini-corn-olives/