Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 2 zucchinis (thinly sliced to 1/4-inch thick rounds)
  • 1 bell pepper (diced)
  • 1 cup corn kernels (frozen, canned or roasted)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1/2 cup pesto (homemade or store-bought)
  • 8 8-inch flour tortillas
  • 2 cups shredded cheddar cheese

Instruction

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Heat olive oil in a large skillet over medium high heat. Add garlic, zucchini, bell pepper and corn; season with salt and pepper, to taste. Cook, stirring occasionally, until tender, about 3-4 minutes; set aside.
  • Spread pesto on tortilla; top with zucchini mixture and cheese, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas.
  • Place quesadillas onto the prepared baking sheet. Place into oven and bake until the cheese has melted, about 8-10 minutes.
  • Serve immediately.