ZUCCHINI QUESADILLA

Zucchini quesadilla image

Provided by Karina Alcala

Time 55m

Number Of Ingredients 10

2 zucchinis sliced in any size or shape.
2 carrots sliced in circles
1 small onion sliced thinly
8 oz of baby portabello or button mushrooms cut in half or quartered
1 tsp dried thyme
1 tsp red pepper flakes
1 tsp salt (kosher or sea salt)
1 tsp black pepper
1 pkg flour tortillas
1 pkg shredded cheese any cheese you like is fine

Steps:

1. Wash your zucchini and carrots dry them off. Slice them to any size or shape you want. Heat up about a 2 tbs. of olive oil in a skillet over medium heat. Add your veggies. I like my veggies crisp about 5 min. but you can cook them as long as you want. Add the thyme, red pepper flakes, salt and pepper. If they need more salt add to your taste. cook for another 3 minutes. Turn of heat and let cool for about 5 minutes.
2. Mean while heat up another skillet over low medium heat Get your tortilla and put it over the hot skillet add cheese and then cooked veggies. Let the cheese melt and the tortilla brown flip one half of the tortilla over to the other half and remove. Continue until you are out of ingredients.
3. Serve with fresh salsa or guacamole. You can add any vegetables you want. Also you can use any size of flour tortilla or any kind of tortilla. I love this recipe because it just taste like summer. I don't use too much cheese but you can add as much or little cheese as you want.