How many servings does this recipe make?

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

What ingredients do I need for Zucchini and Corn Quesadillas?

You need 9 ingredients. The key ingredients include: 2 Tbs. vegetable oil, plus extra for frying, 1 small white onion, sliced into 18-inch slices (about 3/4 cup), 1 medium-sized zucchini, thinly sliced (about 1 cup), ⅓ cup frozen corn kernels, and more.

Is Zucchini and Corn Quesadillas suitable as vegetarian?

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

How do I store leftover Zucchini and Corn Quesadillas?

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

Zucchini and Corn Quesadillas Recipe

Name: Zucchini and Corn Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. vegetable oil, plus extra for frying; 1 small white onion, sliced into 18-inch slices (about 3/4 cup); 1 medium-sized zucchini, thinly sliced (about 1 cup); ⅓ cup frozen corn kernels; 2 tsp. minced jalapeno chile with seeds; 1 cup ( 1/4 lb.) grated Monterey Jack cheese; 1/4 cup chopped cilantro; 8 6-inch corn tortillas; Lime wedges for garnish

Try this homemade Zucchini and Corn Quesadillas recipe the whole family will love. Made with vegetable oil, white onion, zucchini and corn. Easy step-by…

This Zucchini and Corn Quesadillas relies on simple, everyday ingredients such as frozen corn kernels, chopped cilantro, inch corn tortillas and lime wedges for garnish. It comes together quickly and makes 4 servings, at about 758 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 Tbs. vegetable oil, plus extra for frying
1 small white onion, sliced into 18-inch slices (about 3/4 cup)
1 medium-sized zucchini, thinly sliced (about 1 cup)
⅓ cup frozen corn kernels
2 tsp. minced jalapeno chile with seeds
1 cup ( 1/4 lb.) grated Monterey Jack cheese
1/4 cup chopped cilantro
8 6-inch corn tortillas
Lime wedges for garnish

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
758 kcal
Category
Vegetarian

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