by Sarah Steimer
- 1 green zucchini, small to medium
- 1 yellow squash, small to medium
- 1 red pepper
- 1 cup corn, fresh or canned
- 1/3 red onion
- salt and pepper
- 1/4 cup fresh cilantro
- 1 cup shredded cheese (pepper jack is great)
- 8 soft tortillas
Dice the onions and pepper. Thinly slice the zucchini to about a 1/4-inch thick or less. In a medium saucepan, heat a few tablespoons of olive oil and add your vegetables. Saute over medium heat, adding salt and pepper, until tender.
Place half the cheese on four of the tortillas, then evenly distribute your vegetables on top. Add cilantro and more cheese – this way the lid will stick. Place another tortilla on top.
Cook the quesadillas in a pan, on a grill OR (I found this to be the easiest) in a sandwich-maker. Cut the quesadillas into quarters before you cook them, so the flipping process isn’t easier and you don’t drive yourself nuts trying to keep all the veggies inside.
Serve with plain, low-fat yogurt (healthier than sour cream!) and salsa.
Makes four quesadillas.
Recipe: Sarah Steimer
Photos: Sarah Steimer