zesty zucchini quesadillas

Some people may say that zucchini’s are a bit bland, but I love their quiet simplicity and fact that they compliment so many different flavours and textures. Zucchini or courgette, either way they are one of my favourite vegetables.

I love making quesadillas.  I find them to be a fantastic and very quick way to create a superb, treat meal, and give me a Mexican flavour fix instantly.  They are also in my ‘best ways to use up leftovers’ repetoire.  You can literally spread anything between flour tortillas and fry. Chop up left over meat or chicken, curry, bolognaise, add some grated cheddar, perhaps some freshly chopped up tomoatoes, chillis or whatever you have lying around.  You can also pile toppings on them, like gaucamole, salsa, coriander, creme fraiche or salad.

You can even make sweet ones.  Fill with Nutella, chocolate or caramel. Add bananas or strawberries….. that kind of thing.

So versatile.

This is what you need to make these: (this will make about 3 – 4 quesadillas, depending on how thickly you stuff them)

* if you are making this for children, you can just leave the chilli out

*you can spread the  mix on one tortilla and top with another one, but I find using one, and folding it in half much easier to fry

• olive oil (about 2Tbs)
• 4 medium zucchini / courgette – grated
• 1/2 a red or yellow bell pepper finely chopped
• 1/2 a large red onion finely chopped
• 1 clove of garlic – crushed
• 1 tsp cumin
• 1 – 2 Tbs chopped pickled jalapeno’s (depending on how hot you like it)
• 1 tomato fairly finely chopped
• juice of half a lime (about 2 Tbs)
• a pinch (or 2) of chilli flakes – I used smoked chilli
• 3 – 4 flour tortillas (I used Mexicorn tortillas)
• about a cup of grated cheddar cheese ( I probably used a bit less as I wanted to keep the calories down)
• salt and pepper to taste
• fresh coriander to sprinkle

How to make these:

• Heat the olive oil in a frying pan and fry the onion, zucchini, red pepper, cumin, jalapeno, chilli and garlic together until soft (about 5 minutes)
• remove from the heat and add the chopped tomato and the lime juice
• add the salt, taste, add more etc…(I only use smoked salt these days)
• I always microwave the tortillas for about 30 seconds before using them, it just softens them up and takes the raw edge off
• lay the tortillas out and divide the mixture amongst them on one half
• sprinkle cheese over the top and then fold the other half over to make a half moon shape
• heat a non stick frying pan on a medium heat and fry each quesadilla on each side for a few minutes and until the tortilla just starts turning brown
• remove nad slice into wedges *I find a pizza cutter works really well for this

Serve with more chopped tomato, fresh coriander or gaucamole. The lime gives the mix a lovely lift and a touch of freshness which compliments the deep cumin and chilli flavours.

Other recipe you might like using zucchini:

pizza with zucchini, bacon and mozzarella soaked in cream

zucchini and basil fritters with straciatella cheese

zucchini tzatziki

aubergine, zucchini and roasted mushroom crumble