This is so quick, simple and light! And with homemade (or store-bought pesto), this comes together in minutes. It’s fool-proof!

Zucchini Corn Quesadillas - This is so quick, simple and light! And with homemade (or store-bought pesto), this comes together in minutes. It's fool-proof!

Butters and I made a trek to our hometown yesterday. It’s not far from where we live now – about 20-30 minutes via freeway. And about 60-70 minutes via LA traffic.

We were about 30 seconds from our destination when we pass by a SusieCakes. So of course we had to pull over, park the car, feed the meter, and grab 2 cupcakes. Plus, a whoopie pie.

We just had to.

Now I had no expectation for that whoopie pie, except it completely disappeared…right around 1-2AM…

It was not cute to say the least.

So hence we have these veggie-loaded quesadillas. Because we need to negate those middle-of-the-night whoopie pies.

But don’t worry. You’ll forget about that vanilla buttercream cookie sandwiches the minute you take a bite into these.

Okay, so you won’t completely forget but these cheese-loaded quesadillas with fresh sautéed veggies and a layer of basil pesto will certainly help.

It comes together in minutes (even quicker with store-bought pesto!), and you can bake these right in the oven.

Easy enough, right?

Zucchini Corn Quesadillas

Zucchini Corn Quesadillas

This is so quick, simple and light! And with homemade (or store-bought pesto), this comes together in minutes. It's fool-proof!
5 stars (2 ratings)

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 zucchinis, thinly sliced to 1/4-inch thick rounds
  • 1 bell pepper, diced
  • 1 cup corn kernels, frozen, canned or roasted
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup pesto, homemade or store-bought
  • 8 8-inch flour tortillas
  • 2 cups shredded cheddar cheese

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Heat olive oil in a large skillet over medium high heat. Add garlic, zucchini, bell pepper and corn; season with salt and pepper, to taste. Cook, stirring occasionally, until tender, about 3-4 minutes; set aside.
  • Spread pesto on tortilla; top with zucchini mixture and cheese, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas.
  • Place quesadillas onto the prepared baking sheet. Place into oven and bake until the cheese has melted, about 8-10 minutes.
  • Serve immediately.

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