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

Yield: 8 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
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)
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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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