OK, I'm going to be one of those annoying people who didn/t follow the recipe; However, I did use grilled zuke and tomatoes in a quesadilla, inspired by this recipe, and they were very wet. The flavor was great, served with guacamole, but the water running out the sides was too much. They did reheat well the next day, because all the water from the veggies was already gone.
Grilled Zucchini, Tomato and Goat Cheese Quesadillas
Photo: Jim Franco; Styling: Lynn Miller
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Amount per serving
- Calories: 468
- Fat: 24g
- Saturated fat: 13g
- Protein: 20g
- Carbohydrate: 44g
- Fiber: 4g
- Cholesterol: 45mg
- Sodium: 1100mg
- 8 ounces fresh goat cheese, crumbled (about 3/4 cup)
- 1/4 cup pitted, chopped black olives
- 2 tablespoons finely chopped red onion
- 2 zucchini (about 1 lb.), thinly sliced lengthwise
- Four 10-inch flour tortillas
- 2 tomatoes (about 8 oz.), cored and sliced
- 1. Preheat grill to medium-high. Combine goat cheese, olives and onion in a medium bowl.
- 2. Mist zucchini slices on both sides with cooking spray and sprinkle with salt. Grill, turning after 4 minutes, until cooked through, 8 minutes total.
- 3. Mist one side of each tortilla with cooking spray. Place tortillas, oiled side down, on work surface. Sprinkle goat cheese mixture over half of each tortilla. Arrange zucchini and tomato slices in layers over cheese. Carefully fold tortillas over to enclose filling.
- 4. Turn heat to medium-low. Grill quesadillas, turning once, until cheese is melted and filling is heated through, 1 to 2 minutes per side. Cut into wedges and serve.
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