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Corn and Zucchini Quesadillas

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Corn and Zucchini Quesadillas

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

Corn and Zucchini Quesadillas

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: 1
ingredients
  • 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)
directions
  1. Mix the corn, zucchini, jalapeno, green onion, cilantro, cumin and lime.
  2. Melt a touch of butter in a pan.
  3. Place a tortilla into the pan.
  4. Sprinkle some cheese on the tortilla followed by corn and zucchini mixture and top with more cheese and finally the other tortilla.
  5. Cook until the quesadilla is golden brown on both sides and the cheese is melted.
Tip: Place a plate onto the quesadilla and flipped it from the pan to the plate and then slide it back into the pan to flip the quesadilla.
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Reader Interactions

Comments

  1. Cari says

    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!

    Reply

  8. Jenn says

    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.

    Reply

  9. 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

    Reply

  10. 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:

    http://cookingwithmichele.blogspot.com/2009/02/vegetable-quesadillas.html

    (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.)

    Reply

  11. Roland says

    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.

    Reply

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  21. Amanda says

    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/

    Reply

  34. Sara says

    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!

    Reply

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