Summer Veggie Quesadillas

Yield: 8 servings (serving size: 1 quesadilla, 2 tablespoons salsa, and 1 tablespoon sour cream)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 311
  • Fat: 12.2g
  • Saturated fat: 6.0g
  • Protein: 14.4g
  • Carbohydrate: 35.5g
  • Cholesterol: 24mg
  • Iron: 2.2mg
  • Sodium: 774mg
  • Calories from fat: 35%
  • Fiber: 2.7g
  • Calcium: 319mg


  • 2 teaspoons olive oil, divided
  • 1 (8-ounce) package sliced mushrooms, chopped
  • 1/2 cup finely chopped red onion (about 1 small)
  • 1 cup diced zucchini (about 1 medium)
  • 1 cup diced yellow squash (about 1 medium)
  • 2 tablespoons 40%-less-sodium taco seasoning
  • 2 garlic cloves, minced
  • 8 (7-inch) flour tortillas
  • Cooking spray
  • 1 (8-ounce) package preshredded reduced-fat Colby-Jack cheese
  • 1 cup green salsa
  • 1/2 cup reduced-fat sour cream


  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion; sauté 5 minutes or until tender. Spoon into a large bowl; set aside. Heat remaining 1 teaspoon oil in pan. Add zucchini and squash; sauté 4 minutes or until tender. Add taco seasoning and garlic; cook 1 minute. Add to mushroom mixture in bowl; toss well. Wipe clean with a paper towel.
  2. . Coat 1 side of a tortilla with cooking spray. Place tortilla, coated side down, in pan; top with 2 tablespoons cheese, 1/4 cup vegetable mixture, and an additional 2 tablespoons cheese. Fold tortilla in half; cook 3 minutes or until lightly browned. Turn quesadilla over; cook 1 minute or until lightly browned, pressing down on quesadilla with a spatula to flatten as it cooks. Remove from pan; keep warm. Repeat procedure with remaining tortillas, cheese, and vegetable mixture. Serve quesadillas immediately with salsa and sour cream.
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