Mushroom Zucchini Quesadillas
Recipe GLPRea4e74c724fe2a
Golden-brown flour tortillas filled with sautéed mushrooms and zucchini, melted cheese, and savory seasonings. Crispy on the outside and tender inside, these vegetarian quesadillas are perfect for lunch, dinner, or as an appetizer. Serve with fresh cilantro, salsa, and your favorite condiments.
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Ingredients
1 tablespoon butter
4 flour tortillas
4 ounces mushrooms, sliced
1 medium zucchini, sliced and quartered
¾ cup shredded mozzarella cheese
Pinch of salt
Pinch of pepper
Fresh cilantro, for serving
Salsa, for serving
Directions
Slice the mushrooms and cut the zucchini into thin slices, then quarter the slices. Set aside.
Melt the butter in a large skillet over medium heat.
Add the mushrooms and zucchini to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the zucchini is tender and the mushrooms are golden brown. Season with a pinch of salt and pepper. Transfer to a plate.
Lightly wipe the skillet with a paper towel, leaving a thin coating of butter in the pan.
Place one flour tortilla in the skillet over medium heat. Sprinkle ¼ cup of cheese over the tortilla, then distribute half of the mushroom-zucchini mixture on top. Sprinkle another ¼ cup of cheese over the filling.
Place a second tortilla on top of the filling. Press gently with a spatula to help the layers bind together. Allow the bottom tortilla to brown for 2-3 minutes until golden and slightly crispy.
Using a spatula, carefully flip the quesadilla over. Cook the other side for 2-3 minutes until golden brown and the cheese is fully melted.
Transfer the quesadilla to a cutting board and cut into wedges. Repeat steps 5-7 with the remaining two tortillas and filling.
Serve the quesadillas warm with fresh cilantro, salsa, and any additional condiments of your choice.
