Zucchini, Olive, and Cheese Quesadillas

Zucchini, Olive, and Cheese Quesadillas Recipe
Becky Luigart-Stayner; Melanie J. Clarke

Recipe from

Cooking Light

Nutritional Information

Calories 235
Caloriesfromfat 30 %
Fat 7.9 g
Satfat 3.6 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 8.7 g
Carbohydrate 23.7 g
Fiber 3.8 g
Cholesterol 14 mg
Iron 0.7 mg
Sodium 632 mg
Calcium 160 mg

Ingredients

1 teaspoon olive oil
Cooking spray
1/3 cup finely chopped onion
1/2 teaspoon bottled minced garlic
1 1/4 cups shredded zucchini
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (8-inch) fat-free flour tortillas
1/2 cup (2 ounces) preshredded part-skim mozzarella cheese, divided
1/2 cup diced tomato, divided
1/4 cup chopped pitted kalamata olives, divided
1/4 cup (1 ounce) crumbled feta cheese, divided

Preparation

Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté for 1 minute. Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.

Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat. 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. Cook for 3 minutes or until lightly browned on bottom. Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta. Serve warm.