Zesty Zucchini Quesadillas PDF Print E-mail

Recipe for August 16, 2009

Here’s a way to use zucchini and tomatoes for a light lunch along with a tossed salad.

 

  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 1 zucchini* shredded
  • ½ red or yellow bell pepper*, finely chopped
  • 1 small red onion*, thinly sliced
  • 2 garlic cloves*, minced
  • 1 teaspoon ground cumin
  • ¼ cup chopped fresh cilantro*
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • I large tomato*, seeded and chopped
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • ¼ teaspoon hot-pepper sauce (optional)
  • 4 whole wheat or white flour tortillas (8 inches in diameter)
  • 2 cups shredded Monterrey Jack cheese (about 8 ounces)

 

Toast the pine nuts in a heavy-bottomed sauté pan over medium-high heat, stirring often, until they turn a golden brown. Cool.

Heat the oil in a medium skillet over medium heat. Add the zucchini, bell pepper, onion, garlic, and cumin. Cook for 5 minutes, or until all the vegetables are soft. Stir in the cilantro, salt and black pepper. Set aside.

In a small bowl, combine the tomato, lime juice, chili powder and hot-pepper sauce, if using.

Spread one-fourth of the zucchini mixture evenly over half of each tortilla. Sprinkle each with 1 ½ teaspoons pine nuts and one fourth of the cheese. Fold the tortillas in half.

In a large skillet over medium-low heat, cook the quesadillas for about 5 minutes, turning once, until the cheese is melted.

Cut the quesadillas into wedges and top with a generous amount of the tomato mixture.

From Simply Organic by Jesse Ziff Cool


* Ingredients can be found at the market