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
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.
Did you make this recipe?
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Nice recipe. Added some Italian seasoning, crushed red pepper, and lots of cilantro and lime juice. Topped w salsa and yogurt. Yummy!
These are easy and excellent!!! I recommend dicing the zucchini, it just made it easier for me to get the same consistency and easier for my kids to eat. I topped with salsa and it was amazing! Also leftovers were good however definitely needed to be heated in oven or air fryer.
I made 2 of these last night and they were fantastic. I paired them with the Roasted Ranch Carrots I also found on this site. We had the other quesadilla for lunch today.
I did not have pesto so used mild salsa in its place. Also, at the start I sprayed one side of each tortilla with canola cooking spray and toasted in a hot pan for about 30 seconds or so.
These will be a rotating meal here so thank you!
I absolutely love this recipe and have made it a couple times! However the bottom tortilla is never as crispy as the top. Any suggestions? Thanks!
You can try flipping the quesadillas at the halfway mark. 🙂
Hi these look so tasty and easy. Do you think they would work on a BBQ?
What a great idea! But without trying it myself, it’s hard to say. Let me know how it turns out if you give it a try!
They were delicious although a bit messy (especially the first one). I think next time I will dice the zucchini so they stay in between the tortillas when flipped. I ended up sliding them on a plate then used another plate and inverted it so I could slide it back on the BBQ – worked perfectly!
I made these as a go to for and they are so good! But I added some lime juice to mine to give it that ZEST
Great idea Amber, I bet that tastes delicious!
We made these last night and, as someone who’s not big on veggies, these were amazing! We followed the recipe exactly except we used Mission Whole Wheat carb control tortillas. My 6 year old claimed to not be a huge fan but she finished the piece we gave her. Will definitely be making them again.
I made the Zucchini corn quesadillas last night and they were simply delicious! My husband doesn’t care for zucchini so I used yellow squash instead and added some jalepeno for heat.
Wow that is a lot of fat…
Then don’t make it. Simple.
They’re wonderful. Thank you for sharing your genius.
This is a good basic recipe. I added refined beans and used spicy taco seasoning when cooking the veggies to add some zip.
LOVE this website. This recipe was amazing! In addition to tortillas I had some sub rolls left and put pesto in then veggies and topped with cheese. Really great!
We rarely see corn + zucchini combination. There’s no doubt this would taste great.
Every recipe of yours I’ve tried has turned out fantastic. This one went over really well tonight. Even my picky little two year old ate a few bites! Thank you for sharing!
Seriously… 43 grams of fat? Did I read that right?
This is the perfect way for moms and dads to get their kiddos to eat their veggies. No one can resist a quesadilla!!
These turned out absolutely amazing. Delicious, quick and easy. It’s wonderful for a family meal during the week. Thanks for another great recipe!
Rather than top a tortilla, I fill half, then fold it and proceed, less mess. Would coarsely grate rather than chop the zucchini, if using frozen corn, make certain it is well thawed and dried.
This looks fabulous! Omg, I love new flavors to add to my quesadillas and this combo is something I’ve gotta try!
yummy …. try it soon
Ok so strange comment/question; I noticed your parchment paper is more brown. Why is that? Which brand do you use, is it parchment paper? Is it less processed, bleached, than the most commonly found brand?
I use either brown or white – it really just depends on photographic needs. 🙂