Summer Veggie Quesadillas Recipe

Name: Summer Veggie Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil, divided; 1 (8-ounce) package sliced mushrooms, chopped; 1/2 cup finely chopped red onion (about 1 small); 1 cup diced zucchini (about 1 medium); 1 cup diced yellow squash (about 1 medium); 2 tablespoons 40%-less-sodium taco seasoning; 2 garlic cloves, minced; 8 (7-inch) flour tortillas; Cooking spray; 1 (8-ounce) package preshredded reduced-fat Colby-Jack cheese; 1 cup green salsa; 1/2 cup reduced-fat sour cream

Servings: persons

2 teaspoons olive oil, divided
1 (8-ounce) package sliced mushrooms, chopped
1/2 cup finely chopped red onion (about 1 small)
1 cup diced zucchini (about 1 medium)
1 cup diced yellow squash (about 1 medium)
2 tablespoons 40%-less-sodium taco seasoning
2 garlic cloves, minced
8 (7-inch) flour tortillas
Cooking spray
1 (8-ounce) package preshredded reduced-fat Colby-Jack cheese
1 cup green salsa
1/2 cup reduced-fat sour cream

1
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion; saute 5 minutes or until tender. Spoon into a large bowl; set aside. Heat remaining 1 teaspoon oil in pan. Add zucchini and squash; saute 4 minutes or until tender. Add taco seasoning and garlic; cook 1 minute. Add to mushroom mixture in bowl; toss well. Wipe clean with a paper towel.
2
. Coat 1 side of a tortilla with cooking spray. Place tortilla, coated side down, in pan; top with 2 tablespoons cheese, 1/4 cup vegetable mixture, and an additional 2 tablespoons cheese. Fold tortilla in half; cook 3 minutes or until lightly browned. Turn quesadilla over; cook 1 minute or until lightly browned, pressing down on quesadilla with a spatula to flatten as it cooks. Remove from pan; keep warm. Repeat procedure with remaining tortillas, cheese, and vegetable mixture. Serve quesadillas immediately with salsa and sour cream.

1011

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil, divided, 1 (8-ounce) package sliced mushrooms, chopped, 1/2 cup finely chopped red onion (about 1 small), 1 cup diced zucchini (about 1 medium), and more.

Yes, Summer Veggie Quesadillas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Veggie Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions