Zucchini Quesadillas
by Nadine Bailey
1 teaspoon olive oil
Cooking spray
1/3 cup finely chopped onion (optional)
1/2 teaspoon bottled minced garlic
1 1/4 cups shredded zucchini (about 2 medium)
1/2 to 1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
10 (8-inch) fat-free flour tortillas
1 cup shredded mozzarella cheese
1/2 to 1 cup diced tomato
1/4 cup chopped olives
Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add (onion and) garlic; sauté for 1 minute. Add zucchini; sauté for 2 minutes or until zucchini turns bright green in color. Remove from heat; stir in oregano, salt, and pepper.
Wipe pan clean with paper towels, and coat with cooking spray#. Heat pan over medium heat*. Add 1 tortilla to pan, and sprinkle with mozzarella. Top with layers of tomato, olives, zucchini mixture and sprinkle again with mozzarella. Fold tortilla in half. Cook for 3 minutes or until lightly browned on bottom. Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a wire rack to cool. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta. Serve warm.
# Alternatively, you can coat the pan with olive oil and cook each tortilla in heated oil to get a crunchier gordita-like shell
* Can use pancake griddle instead; this allows for many quesedillas to be cooking at the same time
Yield: 6-8 servings
