Pesto Zucchini Quesadillas Recipes

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
• Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
• Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
• Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

Steps:

• Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
• Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.
• Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans.
• Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet.
• Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more.
• Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon; cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last; stir for about 30 seconds. Garnish with Parmesan cheese.

Steps:

• Heat oil in a medium saute pan or skillet over medium heat. Add broccoli, cherry tomatoes, and pesto; cook and stir for 5 to 10 minutes. Add zucchini noodles and continue to cook and stir until vegetables are tender, about 5 minutes more.
• Sprinkle with Parmesan cheese, salt, and pepper. Remove from heat and let sit for 3 to 5 minutes before serving.

Steps:

• Cut zucchini into 1/2 cm wedges and sauté until outsides begin to get slightly crispy.
• Meanwhile, spray a large skillet with Pam, turn the stove to medium-low heat, and lay down your tortilla.
• Coat the entire tortilla with a thin coat of pesto.
• Sprinkle with grated cheese.
• When zucchini is done, spread pieces over one half of the tortilla.
• Cut avocado into slices and spread evenly over zucchini.
• Fold over quesadilla, and turn heat up to medium-high.
• Flip occasionally until cheese is melted.
• Serve with light sour cream and salsa.

Steps:

• Heat grill to medium heat.
• Blend first 3 ingredients and 2 Tbsp. dressing in blender until smooth.
• Brush vegetables with remaining dressing; grill 6 min., turning after 3 min. Cut vegetables into thin slices.
• Sprinkle 2 Tbsp. cheese onto half of each tortilla; top with basil mixture, vegetables and remaining cheese. Fold tortillas in half; press tops to flatten slightly.
• Grill 2 to 3 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.

Steps:

• In a large skillet, saute onion and red pepper in 1 teaspoon butter for 3 minutes. Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from the heat., Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa, sour cream and jalapenos.