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
How to Make It
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.
Simple weeknight meal idea. Loved the flavor and dipped in salsa! Had a slight problem flipping tortillas with so much filling, but still deliciou I changed up the cheese a bit and added more and still loved.
This was delicious and easy. I used fresh garlic and tomatoes instead of the bottled and canned that the recipe asked for. It was much tastier and only added a few extra minutes. I seasoned the tomatoes with salt and pepper and I also used wine soaked olives instead of canned in water which made a huge difference in flavor
I made this exactly as the recipe states, and it was excellent! Mexican and Mediterranean are the favorite cuisines in our household, so to have the two sort of combined was really fun! The balance of flavors is really tasty, and I'd definitely make this again. I served it with a simple chopped salad of green leaf lettuce, Roma tomatoes, English cucumbers and crumbled feta, with homemade balsamic vinaigrette. Great meal!
I don't see how this recipe is rated 5 stars; it was mediocre at best. I'm not sure the zucchini pairs well w/the olives - giving it a funky taste that was somewhat masked by the feta cheese. I've yet to make a 5-star recipe that wasn't so, so I was pretty disappointed.