Home Chef Greek Zucchini Quesadillas Recipe

Home Chef Greek Zucchini Quesadillas

Fresh and healthy Greek flavors get the Tex-Mex treatment with these easy and satisfying zucchini-stuffed quesadillas. Add a topping of feta cheese and an irresistible roasted red pepper-olive salsa for a flavorful, calorie-conscious meal!

Serves: 6Prep: 15 minutesCook: 30 minutesTotal: 45 minutesDifficulty: Easy

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Serves: 6

Ingredients

  • 1 heirloom tomato, cut into ¼” dice
  • 1 ounce roasted red peppers, cut into ¼” dice
  • 3⁄4 ounce pitted kalamata olives, sliced thinly
  • 2 cloves garlic, minced
  • 2 sprigs oregano, stemmed and minced
  • 1 zucchini, quartered lengthwise and cut into ¼” dice
  • 1 red onion, peeled and cut into ¼” dice
  • 1 tablespoon chopped onion
  • 6 small flour tortillas
  • 6 tablespoons shredded mozzarella
  • 1⁄4 cup feta cheese
  • Olive oil
  • Salt
  • Ground Pepper

Directions

  • In small mixing bowl, stir together tomatoes, roasted red peppers, olives, chopped onion, garlic (to taste), oregano, 1 tablespoon olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Set aside.
  • In large non-stick pan over medium-high heat, combine 2 teaspoons olive oil, zucchini and sliced onion. Cook, stirring often, until browned and fork-tender, 3 to 5 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Transfer to plate; allow to cool 2 minutes. Wipe pan clean and reserve.
  • Sprinkle mozzarella cheese on half of each tortilla. Add zucchini-onion mixture. Top with feta cheese (reserve a pinch for garnish). Fold tortilla over filling and press gently to hold in place.
  • In pan used to cook vegetables over medium heat, add 1 teaspoon olive oil. Working in batches, cook two or three quesadillas at a time until golden brown, 2 to 4 minutes per side. Add 1 teaspoon olive oil to pan and repeat with remaining quesadillas.
  • Halve quesadillas. Garnish with reserved feta cheese. Serve with olive salsa.

Serves: 6

Ingredients

  • 1 heirloom tomato, cut into ¼” dice
  • 1 ounce roasted red peppers, cut into ¼” dice
  • 3⁄4 ounce pitted kalamata olives, sliced thinly
  • 2 cloves garlic, minced
  • 2 sprigs oregano, stemmed and minced
  • 1 zucchini, quartered lengthwise and cut into ¼” dice
  • 1 red onion, peeled and cut into ¼” dice
  • 1 tablespoon chopped onion
  • 6 small flour tortillas
  • 6 tablespoons shredded mozzarella
  • 1⁄4 cup feta cheese
  • Olive oil
  • Salt
  • Ground Pepper

Directions

  • In small mixing bowl, stir together tomatoes, roasted red peppers, olives, chopped onion, garlic (to taste), oregano, 1 tablespoon olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Set aside.
  • In large non-stick pan over medium-high heat, combine 2 teaspoons olive oil, zucchini and sliced onion. Cook, stirring often, until browned and fork-tender, 3 to 5 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Transfer to plate; allow to cool 2 minutes. Wipe pan clean and reserve.
  • Sprinkle mozzarella cheese on half of each tortilla. Add zucchini-onion mixture. Top with feta cheese (reserve a pinch for garnish). Fold tortilla over filling and press gently to hold in place.
  • In pan used to cook vegetables over medium heat, add 1 teaspoon olive oil. Working in batches, cook two or three quesadillas at a time until golden brown, 2 to 4 minutes per side. Add 1 teaspoon olive oil to pan and repeat with remaining quesadillas.
  • Halve quesadillas. Garnish with reserved feta cheese. Serve with olive salsa.