Ingredients
-
1
-
-
1/3
-
1/2
-
1 1/4
-
1/4
-
1/8
-
1/8
-
4
-
1/2
-
1/2
-
1/4
-
1/4
-
-
Directions
Zucchini Olive and Cheese Quesadillas,A highly rated vegetarian recipe from Cooking Light. . .placed here for safe keeping!,Very tasty! used black olives (all I had), and used reduced fat mixican blend cheese instead of feta. Will be making this again for sure!,Very tasty! used black olives (all I had), and used reduced fat mixican blend cheese instead of feta. Will be making this again for sure!
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Steps
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1
Done
|
Heat the Olive Oil in a Large Nonstick Skillet Coated With Cooking Spray Over Medium-High Heat. Add Onion and Garlic; Saut For 1 Minute. |
|
2
Done
|
Add Zucchini; Saut For 2 Minutes or Until Lightly Browned. Remove from Heat; Stir in Oregano, Salt, and Pepper. |
|
3
Done
|
Wipe Pan Clean With Paper Towels, and Coat With Cooking Spray. Heat Pan Over Medium Heat. |
|
4
Done
|
Add 1 Tortilla to Pan, and Sprinkle With 1/4 Cup Mozzarella. Top With Half of the Zucchini Mixture, 1/4 Cup Tomato, 2 Tablespoons Olives, 2 Tablespoons Feta, and 1 Tortilla. |
|
5
Done
|
Cook For 3 Minutes or Until Lightly Browned on Bottom. |
|
6
Done
|
Carefully Turn Quesadilla; Cook For 2 Minutes or Until Lightly Browned. Place Quesadilla on a Cutting Board; Cut in Half Using a Serrated Knife. |
|
7
Done
|
Repeat Procedure With the Remaining Tortillas, Mozzarella, Zucchini Mixture, Tomato, Olives, and Feta. |
|
8
Done
|
Serve Warm. |
