Thursday, June 24, 2010


When I say Zucchini, you say delicious. Zucchini!

Not your first thought, and it really isn't mine either. But my little sous chef, on the other hand, couldn't (wouldn't) stop grabbing the slices from the cutting board for a little taste. I guess there are worse ways for him to spoil his dinner!

But, they didn't, and he ended up eating about half of his full size quesadilla. He loved it! We both did too, although M asked for no Zucchini in his. Instead, he put the salsa inside his quesadilla instead of on the side; brilliant, I said, and did the same.

In the future, I will put the cheese on both sides so it gets melty and glues everything together. It made it a little difficult to get out of the pan neatly (and pick up the wedges) without having done that.

I used a shredded Colby Jack cheese this go around, but would probably use something with a little more kick for my own dilla in the future--perhaps the suggested Pepper Jack would be a good choice. It was good this way, but I think it would be even better with the extra spice.

It uses leftovers from the burgers we made a few nights ago, but the tomatoes can also be substituted with a can of fire roasted diced tomatoes.


Recipe online here.


A great dish for the vegetarians in the crowd. Sauteing corn brings out its natural sweetness and the golden corn pairs beautifully with the cheeses, zucchini and chilies. Plus, the salsa has a delightfully deep tomato flavor thanks to the reserved charred tomatoes.
Prep Time: 10 minutes
Cook Time: 10-15 minutes
  • 2 cups frozen corn, thawed
  • 2 reserved charred tomatoes, diced (or 1 1/2 cups diced tomatoes)
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • Cooking spray
  • 4 burrito-size flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack or Pepper Jack cheese
  • 2 small zucchini, cut crosswise into 1/8-inch thick rounds
  • 4-ounce can minced green chilies, drained
  1. Place corn in a large non-stick skillet and set pan over medium-high heat. Cook 6 minutes, until corn is golden brown on all sides, shaking the pan frequently to prevent burning. Set aside.
  2. Meanwhile, to make the salsa, in a medium bowl, combine charred tomatoes, onion, basil, lime juice, and cumin. Mix well and season to taste with salt and pepper. Set aside.
  3. Coat a stop-top griddle or large skillet with cooking spray and preheat to medium-high.
  4. Arrange tortillas on a flat surface. Top half (one side) of tortillas with both shredded cheeses, zucchini, reserved corn, and green chilies. Fold over un-topped side, making a half moon. Place quesadillas on hot pan and cook 2 to 3 minutes per side, until tortillas are golden brown and cheese melts. Serve quesadillas with salsa on the side.
Serves 4

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