Zucchini Quesadillas

serves four

This recipe is from Everyday Food. Martha Stewart's magazine. I know, you have visions of fancy napkins and silver plated frying pans, but it's not like that. I promise. These recipes are quick, simple and (best of all) typically use things you already have in your pantry. Er ... most of them aren't exceptionally healthy though. I'll admit I didn't have very high expectations for these, but they turned out really great! Next summer when the zucchini is abundant as water, we'll have yet another recipe to cook!

Serves four? Well, in our family, it only serves two :) And I didn't even attempt flipping the quesadillas over. I also don't think they need to be brushed with oil. Personal preference. I left out the cilantro and used fresh corn. I've had good luck freezing chicken quesadillas, but haven't tried to freeze these.

4 tablespoons olive oil
1 onion, coarsely chopped
Salt
4 cloves garlic , minced
2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
1 cup frozen corn kernels (4 ounces)
1/4 cup chopped fresh cilantro (optional)
4 (8-inch) flour tortillas
2 cups grated pepper jack cheese

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.