The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'd end up with soggy tortillas. Serve the quesadillas with spicy salsa.

How to Make It

Step 1

In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.

Step 2

Heat the oven to 200°. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.

Step 3

In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.

Step 4

Wine Recommendation: Pull out the stops with a full-throttle red zinfandel from Napa or Amador county. These big, powerful, full-bodied wines are loaded with enough ripe blackberry fruit and exotic spice to match the quesadillas and salsa.

Step 5

Notes: All commercially frozen vegetables have already been blanched, so you don't need to cook them for as long as raw vegetables. In fact, some--such as corn, peas, and spinach--don't need to be cooked anymore at all. Just defrost and heat.

Quick from Scratch Vegetable Main Dishes

Ratings & Reviews

Evamar's Review

August 17, 2014
Delicious! I wanted a veggie filling for quesadillas, this got the bill perfect and also have me a chance to use fresh jalapeños from my garden. Simple yet delicious. I will keep this is mind for parties, especially for my vegetarian friends.

AlfordeBeers's Review

July 25, 2014
This was my first attempt at a quesadilla on my grill. Did not use the zucchini but added some Ro-tel tomatoes.Used all of the remaining ingredients. Came out nicely.

Katieusc's Review

September 16, 2011
This was easier than I thought it would be and was really yummy. I made one batch with pepper jack and one with Monterey jack, the latter was much better and didn't over power the vegetables.