Ingredients
-
1
-
2
-
1/2
-
1/4
-
-
-
-
-
-
-
-
-
-
-
Directions
Pesto-Zucchini Quesadillas, These quick ‘n easy quesadillas are perfect for the late night snacker with discriminating tastes, or the bachelor/ette cooking for one (though multiples are entirely possible – cooking them simultaneously will surely take balancing!) When cut into smaller wedges, these are also ideal as appetizers, and can be served between warm and room temperature (*a plus to serve on St Patty’s day, as all the ingredients are GREEN!), Definitely an interesting twist on a quesadilla!
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Steps
|
1
Done
|
Cut Zucchini Into 1/2 Cm Wedges and Saut Until Outsides Begin to Get Slightly Crispy. |
|
2
Done
|
Meanwhile, Spray a Large Skillet With Pam, Turn the Stove to Medium-Low Heat, and Lay Down Your Tortilla. |
|
3
Done
|
Coat the Entire Tortilla With a Thin Coat of Pesto. |
|
4
Done
|
Sprinkle With Grated Cheese. |
|
5
Done
|
When Zucchini Is Done, Spread Pieces Over One Half of the Tortilla. |
|
6
Done
|
Cut Avocado Into Slices and Spread Evenly Over Zucchini. |
|
7
Done
|
Fold Over Quesadilla, and Turn Heat Up to Medium-High. |
|
8
Done
|
Flip Occasionally Until Cheese Is Melted. |
|
9
Done
|
Serve With Light Sour Cream and Salsa. |
