Review: Zucchini, Olive & Cheese Quesadillas

[neenbeez]

I made this recipe because I needed a break from MEAT. Hubby & daughter like meat, but after a couple of days, I need to go veggies only! This recipe was super fast & super easy. The only changes I made to the recipe was that I used whole wheat tortillas (2.5 g fat per tortilla) & provolone cheese rather than the mozzarella. I ended up with a few more grams of fat per serving, but the provolone really gives a kick to the flavor that you wouldn't get with the mozzarella.

AND my four year old daughter ("I don't like green food!!") loved it. (Super bonus!)

Including shredding the zucchini & chopping the onion, this took less than 1/2 hour to make!

[auntjojo]

Thanks for the review, this is one I plan on making.

Hope my four year old likes it as much as yours!!

[tuff2000]

I was going back to my October 2001 issue, and the these quesadillas caught my eye. Has anyone else tried them? TIA

[RunnerKim]

I've made them several times and thus obviously like them a lot. (a great way to use up zucchini that we had over flowing in our garden). Fairly simple, defintely tasty.

Kim

[tuff2000]

Thanks Kim. I actually have some zucchini that I want to use up. These are being added to this weeks menu!:-)

[sunberst]

i have made these twice now & they are pretty good.

they are a nice easy weeknight meal because they are so quick & simple. i also use whole wheat tortillas & serve them with fresh salsa, guac, sour cream!

[Rinydapooh]

Could someone please post the recipe. I don't have that issue and it sounds really good!

Thanks, Corinne

[mbeth]

Originally posted by Rinydapooh
Could someone please post the recipe. I don't have that issue and it sounds really good!

Ditto, this sounds like my kind of thing, plus, if a 4-year-old ate it, maybe there is hope for my ten-year-old DD!

[valchemist]

* Exported from MasterCook *

Zucchini, Olive, and Cheese Quesadillas

Recipe By :Cooking Light Magazine. October 2001. Page: 189.
Serving Size : 4 Preparation Time :0:00
Categories : Meatless

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
Cooking spray
1/3 cup finely chopped onion
1/2 teaspoon bottled minced garlic
1 1/4 cups shredded zucchini
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
4 fat-free flour tortillas (8-inch)
1/2 cup (2 ounces) preshredded part-skim
mozzarella cheese, divided
1/2 cup diced tomato, divided
1/4 cup chopped pitted kalamata olives, divided
1/4 cup (1 ounce) crumbled feta cheese, divided

Directions.
1. Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; saute for 1 minute. Add zucchini; saute for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.

2. Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat. Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla. Cook for 3 minutes or until lightly browned on bottom. Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta. Serve warm. Yield: 4 servings.

[mbeth]

Thanks Val, that was fast!!

[kristalsnow7]

I love this recipe. Kind of a Mediterranean spin on quesadillas---very fresh tasting. Easy to prepare, and a great way to use up all that excess summer zucchini.