Mexican

Corn and Zucchini Quesadillas is for Dinner.

Corn and Zucchini Quesadillas takes several minutes to prepare.

Corn and Zucchini Quesadillas takes several minutes to cook.

Corn and Zucchini Quesadillas makes 4 servings.

The ingredients for Corn and Zucchini Quesadillas are:

4 TABLESPOONS OLIVE OIL
1 ONION, COARSELY CHOPPED
SALT
4 GARLIC CLOVES, MINCED
2 MEDIUM ZUCCHINI (ABOUT 1 POUND), HALVED LENGTHWISE AND THINLY SLICED CROSSWISE
1 CUP FROZEN CORN KERNELS (4 OUNCES)
1/4 CUP CHOPPED FRESH CILANTRO (OPTIONAL)
4 FLOUR TORTILLAS (8-INCH)
2 CUPS GRATED PEPPER JACK CHEESE

Here is how you make Corn and Zucchini Quesadillas:

1) Preheat oven to 400 degrees F. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt, cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, cook 1 minute more.2) Add zucchini and frozen corn kernels, cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.3) Brush one side of all tortillas with remaining 1 tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with spatula to seal.4) Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user SMACDONN.

The nutritional information for Corn and Zucchini Quesadillas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 582.6

• Total Fat: 35.6 g
• Cholesterol: 60.0 mg
• Sodium: 628.1 mg
• Total Carbs: 48.8 g
• Dietary Fiber: 6.4 g
• Protein: 19.5 g

Corn and Zucchini Quesadillas is Mexican cuisine.

The dietary needs meet for Corn and Zucchini Quesadillas is Vegetarian