Zucchini, Olive, and Cheese Quesadillas

Becky Luigart-Stayner; Melanie J. Clarke
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 30%
  • Fat: 7.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.7g
  • Carbohydrate: 23.7g
  • Fiber: 3.8g
  • Cholesterol: 14mg
  • Iron: 0.7mg
  • Sodium: 632mg
  • Calcium: 160mg

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

  1. 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.
  2. 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.
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