Zucchini Olive And Cheese Quesadillas Recipe

Name: Zucchini Olive And Cheese Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; cooking spray; 1/3 cup finely chopped onion; 1/2 teaspoon minced garlic; 1 1/4 cups shredded zucchini; 1/4 teaspoon dried oregano; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 4 (8 inch) fat-free flour tortillas; 1/2 cup shredded part-skim mozzarella cheese, divided; 1/2 cup diced tomato, divided; 1/4 cup chopped pitted kalamata olive, divided; 1/4 cup crumbled feta cheese, divided

Servings: persons

1 teaspoon olive oil
cooking spray
1/3 cup finely chopped onion
1/2 teaspoon minced garlic
1 1/4 cups shredded zucchini
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (8 inch) fat-free flour tortillas
1/2 cup shredded part-skim mozzarella cheese, divided
1/2 cup diced tomato, divided
1/4 cup chopped pitted kalamata olive, divided
1/4 cup crumbled feta cheese, divided

1
Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; saute for 1 minute.
2
Add zucchini; saute for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.
3
Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat.
4
Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla.
5
Cook for 3 minutes or until lightly browned on bottom.
6
Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife.
7
Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta.
8
Serve warm.

471

kcal

Calories

Fat

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.

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 13 ingredients. The key ingredients include: 1 teaspoon olive oil, cooking spray, 1/3 cup finely chopped onion, 1/2 teaspoon minced garlic, and more.

Yes, Zucchini Olive And Cheese 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!

Zucchini Olive And Cheese Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions