These easy Corn and Zucchini Quesadillas taste like summer and go great with some freshly made guacamole! They’re packed with seasoned corn and zucchini and then cooked until cheese is melty and tortillas are golden brown. Enjoy these vegetarian quesadillas for lunch, dinner or an afternoon snack!
Quesadillas are made often in my house. My boys prefer theirs with just cheese, but I like to load mine up with as many veggies as I can! These Corn and Zucchini Quesadillas are the perfect balance between cheesy and healthy and they’re great for lunch, dinner or snacks.
This is our first year getting corn in our garden and I’ve been so excited about it! So far, I’ve harvested one very sparse corn cob and a few perfect ones. I was so thankful to be able to use them in this recipe, along with our garden summer squash!
Corn and Zucchini Quesadilla Recipe Ingredients
Corn and Zucchini Quesadilla Recipe Ingredients- Zucchini – You want to use about 2 medium sized zucchini. I actually used one zucchini and two small yellow squash. Feel free to use a mixture of the two.
- Corn – You can use fresh, canned or frozen corn for this recipe. We grew some corn in our garden this summer so I was able to use them in this recipe! If using fresh corn, carefully use a sharp know to cut the kernels off.
- Spices – I seasoned the zucchini and corn with salt, pepper, garlic and onion powder, cumin, paprika and dried oregano. You could also use a few teaspoons of a packet of fajita seasoning.
- Corn Tortillas – I used mini street taco corn tortillas but regular sized corn tortillas can also be used. If you prefer flour tortillas, those can be used as well.
- Cheese – I used shredded quesadilla cheese for this recipe. Any kind of shredded cheese will work though. You could use cheddar, pepper jack, Monterey Jack or even mozzarella if you wanted to. Vegan cheese can also be used, there are a few brands out there these days that melt better than others.
- Optional Toppings – I topped mine with some homemade guacamole, jalapenos and cilantro. You could also use, tomatoes, hot sauce, salsa, onion or anything else you prefer!
How To Make Delicious Vegetarian Quesadillas
- Thinly slice your zucchini into rounds, you can cut some in half if they are really large. Shuck your corn and then use a sharp knife to carefully remove the corn kernels from the cob. You can also use about 1 cups of frozen or canned corn kernels.
- Heat a large pan over medium heat and add 2-3 teaspoons of oil. Once oil is hot, add in the zucchini, corn, spices, salt and pepper. Mix everything together until veggies are coated with the oil and seasonings. Arrange them in a single layer on the bottom of the pan and let cook for about 5 minutes. Stir squash and cook for another 3-5 minutes, until squash has softened and is starting to brown.
- Remove squash mixture from the pan and give it a good wipe down. Assemble your quesadillas. Lay corn tortillas onto a flat surface and to each one, top with about: 1 tablespoon of shredded cheese, a few spoonfuls of the corn and squash, top with another tablespoon or so of cheese and then place the second corn tortilla on top.
- Heat a large pan over medium heat and add a few teaspoons of melted butter or oil. Carefully add the assembled quesadillas to the pan and top with a lid. Let quesadillas cook until cheese is starting to melt and the bottom tortilla is browned and crispy. Flip quesadillas and cook for another 2-3 minutes on the other side.
- I like to let the quesadillas cool on a wire rack so they stay nice and crispy. Top with your favorite toppings and enjoy!
Why You’ll Love These Garden Veggie Quesadillas!
- They’re fresh and summery – If you’re growing zucchini and corn in your garden this summer, this is the perfect recipe to use them in! If not, store-bought will be just as good.
- They’re easy to make – Quesadillas are one of those recipes I make often because they’re so quick and easy. Once the squash and corn are done, they don’t take much time to assemble or cook.
- They’re packed with veggies – I always love adding a few extra veggies into my recipes and quesadillas are a perfect vehicle for that! Feel free to add any other summer vegetables you like to the mix.
Quesadilla Recipe Frequently Asked Questions
- Are these quesadillas gluten free? Yes, I used corn tortillas for this recipe, which are naturally gluten free. If not gluten free, they can be made with flour tortillas if preferred.
- Can these zucchini quesadillas be made vegan? Yes, you would just need to use vegan cheese in place of the regular cheese. Some vegan cheese melts a little better than others, so you should be able to find one that works well in a quesadilla.
- What size corn tortillas were used? I used the mini street taco corn tortillas. I thought these would be fun to make in a mini size, but regular sized corn tortillas would be great as well.
- How long will leftovers last in the refrigerator? If stored in an air-tight container, leftovers should last about 4-5 days.
- What is the best way to re-heat leftovers? I would re-heat in the microwave, in a pan on the stovetop, just how you made them, or in the oven.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
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Corn and Zucchini Quesadillas
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
These easy Corn and Zucchini Quesadillas taste like summer and go great with some freshly made guacamole! They’re packed with seasoned corn and zucchini and then cooked until cheese is melty and tortillas are golden brown. Enjoy these vegetarian quesadillas for lunch, dinner or an afternoon snack!
Ingredients
Scale
- 2 medium sized zucchini and/or summer squash, thinly sliced
- 2 large ears of corn, shucked
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 6–8 corn tortillas, I used mini corn tortillas, but you can also use regular sized
- 1 cup shredded cheese, I used quesadilla cheese (feel free to use more or less cheese if desired)
- Butter or oil, for cooking quesadillas
- Optional toppings: guacamole, jalapeños, tomato, onion, salsa, hot sauce
Instructions
- Thinly slice your zucchini into rounds, you can cut some in half if they are really large. Shuck your corn and then use a sharp knife to carefully remove the corn kernels from the cob. You can also use about 1 cups of frozen or canned corn kernels.
- Heat a large pan over medium heat and add 2-3 teaspoons of oil. Once oil is hot, add in the zucchini, corn, spices, salt and pepper. Mix everything together until veggies are coated with the oil and seasonings. Arrange them in a single layer on the bottom of the pan and let cook for about 5 minutes. Stir squash and cook for another 3-5 minutes, until squash has softened and is starting to brown.
- Remove squash mixture from the pan and give it a good wipe down. Assemble your quesadillas. Lay corn tortillas onto a flat surface and to each one, top with about: 1 tablespoon of shredded cheese, a few spoonfuls of the corn and squash, top with another tablespoon or so of cheese and then place the second corn tortilla on top.
- Heat a large pan over medium heat and add a few teaspoons of melted butter or oil. Carefully add the assembled quesadillas to the pan and top with a lid. Let quesadillas cook until cheese is starting to melt and the bottom tortilla is browned and crispy. Flip quesadillas and cook for another 2-3 minutes on the other side.
- I like to let the quesadillas cool on a wire rack so they stay nice and crispy. Top with your favorite toppings and enjoy!
Notes
My quesadilla filling measurements are just suggestions, feel free to add as much, or as little, as you like.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner, Vegetarian
- Method: Stovetop
- Cuisine: Mexican Inspired
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