
http://www.care2.com/greenliving/zesty-zucchini-quesadillas-recipe.html
Zesty Zucchini Quesadillas
Excerpted from Your Organic Kitchen, by Jesse Ziff Cool.
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
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