Zucchini Quesadilla
Lacto-Ovo Vegetarian Recipes Cheese Vegetable Dishes Yogurt
The first recipe since the change!
The site appearance changed a few days ago to better reflect the way I want us to cook and eat together. I hope it will be a pleasant experience and that you will come back often.
Ingredients
Quesadilla
2 small or 1 medium zucchini (approx. 350g total)
3 large tortilla wraps
approx. 250g cheese that melts easily
15 basil leaves
2 sprigs of dill
salt
Red Bean Salad
1 can red beans (425g)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon chili flakes
1 tablespoon lime juice
1/4 bunch parsley
2 tablespoons olive oil
Marinated Red Onion with Yogurt
3 generous tablespoons Greek yogurt
1 medium red onion
2 tablespoons lime juice
1 tablespoon olive oil
chili flakes
salt
Servings:3
How to prepare zucchini quesadilla
- Cut the zucchini into the thinnest possible strips lengthwise.
- Arrange the slices next to each other on kitchen paper towels and sprinkle with salt. Let them drain for 20 minutes.
- Heat your widest pan well. Place strips in the pan, oiled side down. Leave for 30 seconds, then flip and leave for another 30 seconds.
- Drain the beans in a sieve and then rinse under cold running water.
- Heat 1 tablespoon of oil in a wider pan. Add the beans and seasonings.
- Cut the onion into small pieces and sprinkle with salt. Add lime juice and olive oil.
- Place one tortilla on your work surface. Sprinkle about 40g of grated cheese on half.
- Place zucchini slices over the cheese layer. Sprinkle with basil and dill.
- Place another 40g of cheese on top. Fold the empty half of the tortilla over the filling.
- Heat a wide pan well, then turn the heat to low. Cook each side about 2 minutes.
- Serve with yogurt, red beans, and marinated onion.
Layers of cheese, zucchini and herbs on half of the tortilla
Cover with cheese
