Pesto Zucchini Quesadillas
These golden, crispy quesadillas are filled with sautéed zucchini, gooey melted cheese, and fresh basil pesto. They’re quick to make, flavorful, and perfect for a light lunch, dinner, or appetizer with a Mediterranean twist.
⏱ Time
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
4 medium flour tortillas (or whole wheat/low-carb)
2 small zucchinis, thinly sliced into half-moons
1 small red onion, thinly sliced (optional)
½ cup mozzarella cheese, shredded
½ cup cheddar or Monterey Jack cheese, shredded
3 tbsp basil pesto (store-bought or homemade)
1 tbsp olive oil
Salt & black pepper, to taste
Fresh basil leaves (optional, for garnish)
Instructions
1. Cook zucchini filling:
Heat olive oil in a skillet. Add zucchini (and onion if using). Sauté 5–6 minutes until tender and slightly golden. Season with salt and pepper. Remove from heat.
2. Prepare tortillas:
Spread about 1 tbsp pesto on one side of each tortilla.
3. Assemble quesadillas:
On two tortillas, layer cheese, zucchini mixture, and extra cheese. Top with the second tortilla (pesto side facing inward).
4. Cook quesadillas:
Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 3–4 minutes per side until golden brown and cheese is melted.
5. Slice & serve:
Let cool slightly, cut into wedges, and serve with extra pesto, sour cream, or marinara for dipping.
Notes & Tips
Add grilled chicken or turkey for extra protein.
For a nut-free option, use spinach pesto without pine nuts.
A sprinkle of Parmesan inside adds extra flavor.
To make them crispier, brush tortillas lightly with olive oil before cooking.
❓ frequently asked questions FAQ
Q: Can I make these ahead?
A: You can prep the zucchini and assemble, but cook fresh for best texture.
Q: Can I use corn tortillas?
A: Yes, but they’ll be smaller—make individual mini-quesadillas.
Q: What cheese works best?
A: Mozzarella for meltiness, cheddar for sharpness, Monterey Jack for creaminess. A mix is ideal.
Nutritional Information
Calories: ~320
Protein: 14 g
Carbs: 28 g
Fat: 17 g
Fiber: 3 g
Sodium: ~420 mg