Cheese And Zucchini Quesadilla Heat a large skillet over medium. once hot, add oil. once oil is hot, add garlic and cook, stirring, until just golden at the edges, about 1 minute. add zucchini, 1 teaspoon kosher salt, and red pepper flakes and increase heat to medium high. 2 c. thinly sliced zucchini and or yellow summer squash (about 10 ounces); 4 (8 inch) whole wheat flour tortillas; 3 4 c. crumbled cotija cheese (or shredded cheddar or monterey jack); 2 3 c.
Cheese Zucchini Quesadilla Myfitnesspal Transfer the zucchini into a large bowl. step 4: add the corn kernels to the pan, cook over high heat for 1 2 minutes or until soft and browned (if using canned corn, you don’t have to cook it). reduce the heat to medium low, add the garlic and chili flakes, cook, stirring, for 30 seconds. transfer the content of the pan to the bowl. 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. How to make cheese and zucchini quesadilla. heat the vegetable oil in a skillet. slice the zucchini and add it to the skillet. sprinkle pepper and garlic powder. add the spring onion and red chili pepper. mix and cook everything together until the zucchini softens. set the mixture aside. heat another skillet, without adding any oil, and add a. Preheat oven to 400 degrees f. line a baking sheet with parchment paper. heat olive oil in a large skillet over medium high heat. add garlic, zucchini, bell pepper and corn; season with salt and pepper, to taste. cook, stirring occasionally, until tender, about 3 4 minutes; set aside.
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