Directions

1. 1

   Wash your hands thoroughly with soap and water before beginning.

2. 2

   Rinse the zucchini, broccoli, bell pepper, onion, and carrot under clean running water and pat dry.

3. 3

   Peel and finely chop the onion, then chop the zucchini and bell pepper into bite-sized pieces. Chop the broccoli into small florets and shred the carrot using a box grater or food processor.

4. 4

   Lightly spray a large skillet with cooking oil spray and heat over medium heat.

5. 5

   Add all the prepared vegetables—zucchini, broccoli, bell pepper, onion, and carrot—to the skillet. Sauté for 4 to 5 minutes, stirring frequently, until the vegetables are softened and lightly tender. Transfer the cooked vegetables to a plate and set aside.

6. 6

   Spray the skillet again lightly with cooking oil spray.

7. 7

   Place one tortilla in the skillet and cook over medium heat for about 1 minute until it begins to warm and slightly soften.

8. 8

   Sprinkle half of the cooked vegetables and half of the shredded cheese evenly over the tortilla.

9. 9

   Top with a second tortilla, pressing down gently.

10. 10

    Cook for 4 to 6 minutes over medium heat until the bottom tortilla is golden brown and the cheese begins to melt. You can tell by tilting the pan slightly to peek at the underside.

11. 11

    Using a wide spatula, carefully flip the quesadilla to the other side.

12. 12

    Cook for an additional 4 minutes over medium heat until this side is also golden brown and the cheese is fully melted.

13. 13

    Transfer the finished quesadilla to a cutting board. Repeat steps 6 through 12 with the remaining 2 tortillas, remaining vegetables, and remaining cheese to make a second quesadilla.

14. 14

    Cut each quesadilla in half using a sharp knife.

15. 15

    Arrange the quesadilla halves on serving plates and serve with fresh salsa on the side for dipping.