Corn, Pepper and Zucchini Quesadillas with Swiss Cheese
Crispy vegetarian zucchini quesadillas stuffed with corn, red bell pepper, and Swiss cheese. A surprisingly perfect combination. 30-minute weeknight dinner or make-ahead party appetizer. Serve with Greek yogurt instead of sour cream!
Ingredients
- 1 8" zucchini thinly sliced
- ½ large red bell pepper diced
- 1 14 oz (400 grams) corn* drained and rinsed
- 1 tbsp olive oil
- ¼ tsp dried oregano
- ¼ to ½ tsp dried red pepper flakes to taste
- salt and pepper to taste
- 1 cup Swiss cheese grated
- 5 8" flour tortillas
- 2 tbsp olive oil or butter divided
- sour cream for serving if desired
- hot sauce if desired
Instructions
- Heat olive oil in a large skillet over medium heat. Add zucchini, red bell pepper, oregano, and dried red pepper flakes to hot oil. Season with salt and pepper.
- Cook until zucchini is soft and slightly browned. Remove from skillet and set aside.
- Add corn to skillet. Season with salt and pepper. Cook until dry and starting to brown.
- Add zucchini mix back to the pan and stir to mix well with the corn. Remove mixture from the skillet and set aside.
- Wipe skillet clean. Then add a small drizzle of olive oil or a pat of the butter to the skillet, swirling to melt and coat the pan.
- Lay a flour tortilla into the pan. Sprinkle evenly with a small handful, about 2 tablespoons of the Swiss cheese.
- On one half of the tortilla, place one fifth of the corn and zucchini mix. Fold the other half of the tortilla over the top.
- Cook the tortilla until golden brown, then flip to brown the other side. Once browned on both sides, remove from the skillet.
- Set aside to cool for several minutes before slicing with a pizza cutter or knife into serving size pieces.
- Serve with sour cream and hot sauce on the side, if desired.
Notes
*Use 2 ears of fresh corn cut from the cob in the place of the canned.
