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
