Squash and Zucchini Quesadillas

Fresh squash and zucchini picked from the garden (or bought at a farm stand) are two of my favorite vegetables, especially during summer. I have many childhood memories eating these seasonal vegetables pulled fresh from my uncle’s garden or bought from a farm stand on the side of the road.

Back then, my mom would simply sauté the two vegetables together in butter. It was delicious and I usually smothered it in ketchup. Fun fact: I put ketchup on everything when I was a kid. But the truth is these vegetables are versatile and can easily be turned from a side dish into a complete (and healthy) meal.

That’s why squash and zucchini quesadillas came to mind, because quesadillas are the perfect, cheesy vessel for basically anything. These quesadillas are stuffed with sautéed squash, zucchini, and onion plus a blend of sharp cheddar and Monterey Jack cheeses.

You can enjoy these delicious quesadillas on their own or paired with guacamole, salsa, and hot sauce. If you like sour cream, that’s a delicious dip for these quesadillas too. And if you want to round out the meal, serve it with black beans, rice, or a combination of the two.

It’s that time again! Time to cook! Enjoy — and if you make this recipe, please post and tag @simplenotbasiceats on Instagram.

What kind of tortillas should I use for my squash and zucchini quesadillas?

Any large flour tortilla works for this recipe! I typically use low carb, whole wheat tortillas but it’s really up to you! No matter what type of flour tortilla you use, make sure they’re large or they won’t be big enough for all of the delicious fillings.

Do I need to oil my pan before cooking my squash and zucchini quesadillas?

Nope! I think the quesadillas crisp perfectly without any oil or butter in the pan, but if you’re worried about them sticking, go for it. Just don’t use too much oil or the tortilla won’t crisp enough.

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Squash and Zucchini Quesadillas

Servings: 4

Author: Austin Havens

Crunchy quesadillas filled with sautéed squash, zucchini, onion, and a blend of sharp cheddar and Monterey Jack cheeses.

Ingredients

• 1 small yellow onion (If you only have large yellow onions, use half)
• 2 medium summer squash
• 2 medium zucchini
• 2 tbsp olive oil (Your go-to oil also works)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 4 oz. sharp cheddar cheese
• 4 oz. Monterey Jack cheese
• 4 large tortillas

Instructions

1. Thinly slice the onion.
2. Slice the squash and zucchini into 1/4-inch-thick pieces.
3. Heat the oil over medium heat in a large nonstick pan.
4. When the oil is ready, sauté the onion until tender, about 4 to 5 minutes.
5. Add the squash, zucchini, and seasonings.
6. Cook, stirring occasionally, for 12 to 15 minutes when the vegetables should be tender.
7. Meanwhile, grate the cheeses and mix together.
8. Heat a medium nonstick pan over medium heat for three to four minutes.
9. When the pan is hot, place a tortilla in the pan, and add a 1/4 of the cheeses to one side.
10. Let the tortilla crisp and cheese melt for about 3 to 4 minutes.
11. When the tortilla and cheese are ready, using a spatula or slotted spoon, add a 1/4 of the squash and zucchini, making sure most of the liquid is drained. (This is important if you don't want soggy quesadillas!)
12. Fold the tortilla over to create the quesadilla and let cook for another minute.
13. Repeat until all 4 quesadillas are ready.
14. When quesadillas are cooked, cut into four pieces and serve fresh. Enjoy!

Notes

Tip: In a rush? Buy shredded cheese to save yourself some prep time.

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