![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2022\/04\/Zucchini-Quesadilla.png\")
Zucchini Quesadilla<\/p>\nZucchini Quesadilla<\/p>\n
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4 T. olive oil<\/p>\n
1 onion, coarsely chopped<\/p>\n
Salt<\/p>\n
4 cloves garlic, minced<\/p>\n
2 medium zucchini (about 1 lb.), halved lengthwise and thinly sliced crosswise<\/p>\n
1 cup frozen corn kernels (4 ounces)<\/p>\n
1\/4 cup chopped fresh cilantro (optional)<\/p>\n
4 (8-inch) flour tortillas<\/p>\n
2 C. grated pepper jack cheese<\/p>\n
<\/p>\n
Preheat oven to 400 degrees. In a large skillet, heat 3 T. oil over medium heat. Add onion and 1 tsp. salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more. Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using. Brush one side of all tortillas with remaining T. oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal. Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.<\/p>\n","protected":false},"excerpt":{"rendered":"
Zucchini Quesadilla 4 T. olive oil 1 onion, coarsely chopped Salt 4 cloves garlic, minced 2 medium zucchini (about 1 lb.), halved lengthwise and thinly sliced crosswise 1 cup frozen corn kernels (4 ounces) 1\/4 cup chopped fresh cilantro (optional) 4 (8-inch) flour tortillas 2 C. grated pepper jack cheese Preheat oven to 400 degrees. In a large skillet, heat 3 T. oil over medium heat. Add onion and 1 tsp. salt; cook, stirring occasionally, until onion is…<\/p>\n