The farmers market has been overflowing with zucchini lately and I have been picking some up every week. Lately I have been enjoying working with grated zucchini and the last time I used it this way I thought that it would be perfect as a quesadilla filling. I have also been picking up some corn every week at the farmers market and while I was thinking about the zucchini quesadilla I thought that some sweet corn would also go well in the cheesy quesadilla. After the corn and zucchini I threw in some of my standard quesadilla ingredients including some green onions, cilantro and of course some jalapeno pepper for some heat. I was a little worried that the grated zucchini might be a little moist for quesadillas and since no one wants a soggy quesadilla I made sure to squeeze out and excess moisture from the zucchini after grating it. The corn and zucchini quesadillas turned out great! They were nice an golden brown on the outside and warm and gooey and cheesy and good on the inside. The zucchini and corn filling worked really well in a cheesy quesadilla. I served the quesadilla along with some salsa and sour cream for dipping.
Corn and Zucchini Quesadillas
- 1 ear corn (grilled and kernels cut from cob)
- 1 small zucchini (grated, squeezed and drained)
- 1 jalapeno pepper (chopped)
- 1 green onion (sliced)
- 1 handful cilantro (chopped)
- 1 teaspoon cumin (toasted and ground)
- 1 lime (juice)
- 2 tortillas
- 1/2 cup cheddar cheese (grated)
- Mix the corn, zucchini, jalapeno, green onion, cilantro, cumin and lime.
- Melt a touch of butter in a pan.
- Place a tortilla into the pan.
- Sprinkle some cheese on the tortilla followed by corn and zucchini mixture and top with more cheese and finally the other tortilla.
- Cook until the quesadilla is golden brown on both sides and the cheese is melted.
Corn and Black Bean Quesadillas
Zucchini and Corn Taco Seasoned Quinoa Salad
Duck Quesadillas with Chipotle Cherry Salsa and Goat Cheese
Sweet Potato and Black Bean Quesadillas with Swiss Chard Pesto
Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsa and Roasted Poblano Crema
Corn and Black Bean Quesadillas with Roast Zucchini Salsa
Sriracha Maple Miso Butter Grilled Corn
What a fabulous way to use up those zucchinis. This dish looks lovely. Will have to try it on my family. And as usual, beautiful photos Kevin!
Mochachocolata Rita says
normally i like to separate corn from zucchini as i thought they have similar qualities in terms of sweetness…but this combo sound so wonderful and the colors…so vibrant!
the southern hostess says
These look absolutely divine! I love your blog!
A different but excellent spin on quesadillas! Very nicely done and photographed!
These are simply scrumptious 😀
Great flavour combination!
What a great healthy way to use the abundance of summer vegetables. This looks really good.
Awesome tip on squeezing out the moisture from the zucchini. I've have many quesdillas with different ingredients and sometimes I get a not so lively quesadilla. LOL. Nice use of ingredients. I think I should have bought me some zucchinis from the farmer's market this past weekend.
Life is good! says
that sounds delicious. i am overflowing with zucchinis in my garden. i have been chopping it up and putting it in my salsa. it really adds a pretty green. thanks for giving me another zuc. recipe, you can never have to many
Cooking with Michele says
Looks delicious Kevin! I teach healthy cooking classes on a budget to low income families for Operation Frontline (part of Share Our Strength) and one of the most popular recipes we do is a whole wheat veggie quesadilla that we make -here's what they look like:
(PS – find that some whole wheat tortillas are easier to cook with than others – experiment until you find the ones that are pliable enough and don't crack.)
You could also brush the tortillas with some olive oil and grill the quesadillas. Here in New Mexico we would probably use some fresh roasted green chile and leave out the cominos.
These look wonderful; love the combination of veggies!
What a perfect summer quesadilla, they look so delicious!
I'm not sure I would've thought of using zucchini in a quesadilla, but this looks so fabulous!
Rosa's Yummy Yums says
Those tasty, colorful and healthy quesadillas look wonderful!
Your site very useful.
When I read the article and see a variety, it makes me happy.
Permission to offer my website,
A site about recipe for salmon patties
thank a lot your information
and thank you very much for I had the opportunity to publish my work. 🙂
Delish! I had zucchini blossom quesedillas once with Oaxacan cheese in mexico.
Whoa these look delicious!
Ramya Kiran says
Wow, what a colorful healthy treat!
You are so good at cooking in season, Kevin. These quesadillas look delicious. What a great combination!
I absolutely LOVE how you are always coming up with your own recipes, you are so creative and inventive! This looks absolutely fabulous!
Hey not sure if you heard yet, but I started a discussion list for food bloggers! It's gaining momentum and I'd love it if you joined us (if you haven't already!)! All food bloggers are welcome, so if you know anyone else who would like ot join please pass it along! http://groups.yahoo.com/group/foodblogs/
YUM!! That combination would never occur to me!
Such an absolutely divine spin on quesadillas there Kevin!!
The Bella Girls says
What an inventive idea! I will definately be giving this recipe a try as soon as I'm off my diet.
Oh, these look so good! I'm going to have to try them. What a great way to sneak somemore vege's into kids too!
Mmmm…I'm always looking for ways to make quesdillas.
I Just made these with black beans instead of corn since I had some to use up in the fridge. Zucchini was perfect. Lets you use less cheese!
Adrianne M. LaFrance says
this looks fabulous!
i was musing on this grated zucchini idea and thought to myself…. zucchini frittata…
thanks for the inspiration!
What a great idea for a vegetarian meal!
Yum love this idea!had
Those look so vibrant and fresh! Would love one for dinner right now!
Gorgeous, Kevin! Looks really yummy!
Kevin you eat better than anybody I know! Fantastic !
I have never had much success with using two tortillas when I make quesadillas. I always use one, put a thin layer of cheese, then ingredients on one half of the tortilla. Just fold over the other half when the cheese is melted and the tortilla crips!
Sachi's Kitchen says
ohmigoodness — this looks amazing! we've been on a "mexican" kick as well this week. looking forward to having this with all our leftover guac in the fridge! 🙂
looks amazingly delicious! THe corn is a great addition.
nice use of pretty summer produce!
Abi King says
Wow, they look great. And zucchini sounds so much more exciting than the word 'courgette'
petite nyonya says
This is just yummy!! You cook so well!
I love your pictures, I really find it very hard to get good pictures of quesadillas!
i can practically hear these calling my name!!
what a colorful treat Kevin, you do know how to make people drool:-)
i was making zucchini corn pizza all week last week–LOVE this combo 🙂
These look fantastic! I just have to find a good vegan cheese.
Hi Kevin! I came across this recipe on vegalicious.org and tried it tonight. We loved it! Super lime flavour and overall absolutely delicious!