The combination of zucchini and corn is an unexpectedly delicious match! These veggie quesadillas are healthy, easy to make and a great choice for kids! The inspiration for this recipe came from Vegetarian Times, but I adjusted it un po.
Serves 4
You'll Need:
Soft Burritos- 8
Frozen Corn- 1 1/2 cup, cooked
Zucchini- 1, thinly sliced & quartered
Shredded Sharp Cheddar Cheese or vegan sub.- 1 cup
Onion Salt- to taste or 1 tsp.
Garlic or Garlic Powder- to taste
Jalapeños or Chiles- optional to taste
Heat a drizzle of olive oil in a sprayed pan. Sauté zucchini until tender- about 5-6 minutes. Remove from pan and put into bowl.
Add cooked corn, garlic (powder) and onion salt to bowl with zucchini and stir.
Put 1 burrito in pan and spoon 1/4 of the zucchini/corn mix into it- spreading evenly across. Sprinkle cheese on top. Place 2nd burrito on top and press down with spatula so they stick together. Cook 1-2 minutes on medium-low heat or until they begin to brown. Flip and cook the other side 1-2 minutes. Repeat with all quesadillas.
Remove from heat and serve with a dollop of low fat sour cream!
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| Image courtesy of VegetarianTimes.com |
You'll Need:
Soft Burritos- 8
Frozen Corn- 1 1/2 cup, cooked
Zucchini- 1, thinly sliced & quartered
Shredded Sharp Cheddar Cheese or vegan sub.- 1 cup
Onion Salt- to taste or 1 tsp.
Garlic or Garlic Powder- to taste
Jalapeños or Chiles- optional to taste
Heat a drizzle of olive oil in a sprayed pan. Sauté zucchini until tender- about 5-6 minutes. Remove from pan and put into bowl.
Add cooked corn, garlic (powder) and onion salt to bowl with zucchini and stir.
Put 1 burrito in pan and spoon 1/4 of the zucchini/corn mix into it- spreading evenly across. Sprinkle cheese on top. Place 2nd burrito on top and press down with spatula so they stick together. Cook 1-2 minutes on medium-low heat or until they begin to brown. Flip and cook the other side 1-2 minutes. Repeat with all quesadillas.
Remove from heat and serve with a dollop of low fat sour cream!
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