Katie: I wanted to take advantage of the abundance of zucchinis in season, but I knew I would have to make something attractive enough to convince Flori to eat them too. I decided to make zucchini quesadillas, based on this recipe and this recipe. Here’s how I made them:
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. olive oil
- 1-2 large garlic cloves
- Zucchini – I used 3 small ones
- Salt and Pepper
- Shredded Cheese
- Kidney Beans
Heat olive oil in a non-stick skillet and sauté the zucchini and garlic with the chili powder, cumin, salt, and pepper.
Remove the zucchini from the pan and clean it. Add a tortilla and top it with cheese, zucchini and beans, and top it with a second tortilla. Cook it until the cheese begins to melt. Flip it and continue cooking until the tortillas are light brown and crispy.
I served the quesadillas with Roasted Corn and Garlic Salsa, Refried Beans, and plain yogurt. They were really good! The salsa was little too garlicy, so next time I would use less. I made 2 quesadillas and used the rest of the fillings to make burritos.