Ah, summertime and the cookin’ is easy. Jesse Ziff Cool finds herself motivated to make salads and dishes that don’t require a lot of stove time. Everywhere, gardens are growing in full stride.

A favorite appetizer in her restaurant (Flea St. Cafe in Menlo Park, CA), these quesadillas are the perfect way to use abundant zucchini and tomatoes. Serve as a light lunch along with a tossed salad.

Zesty Zucchini Quesadillas
2 tablespoons olive oil
1 zucchini, shredded
1/2 red or yellow bell pepper, finely chopped
1 small red onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large tomato, seeded and chopped
Juice of 1 lime
1 teaspoon chili powder
1/4 teaspoon hot-pepper sauce (optional)
4 whole wheat or white flour tortillas (8″ diameter)
2 tablespoons toasted pine nuts
2 cups (8 ounces) Monterey Jack cheese, shredded

Heat the oil in a medium skillet over mediumheat. Add the zucchini, bell pepper, onion, garlic, and cumin. Cook for 5 minutes, or until all the vegetables are soft. Stir in the cilantro, salt, and black pepper. Set aside.

In a small bowl, combine the tomato, lime juice, chili powder, and hot-pepper sauce, if using.

Spread one-fourth of the zucchini mixture evenly on one half of each tortilla. sprinkle each with 1 1/2 teaspoons pine nuts and one-fourt of the cheese. Fold the tortillas in half.

In a a large skillet over medium-low heat, cook the quesadillas for 5 minutes, turning once, unti the cheese is melted.

Cut the quesadillas into wedges and top with a generous amount of the tomato mixture.

Makes 4 servings
Per serving: 444 calores, 18 g protein, 28 g carbohydrates, 31 g fat, 60 mg cholesterol, 3 g fiber, 561 mg sodium