These Pesto Zucchini Quesadillas are a fast, easy and delicious way to use the zucchini from your garden or CSA share. If you’ve got homemade pesto on hand, use it, but store-bought works great, too.
Pesto Zucchini Quesadillas
Anybody who has a garden or subscribes to Community Supported Agriculture (CSA) can tell you that zucchini is one of the most bountiful summer fruits (yes, zucchini is a fruit!) of them all. They’re super easy to grow and are a very versatile ingredient. From quick breads to casseroles to salads, zucchini have a ton of potential. And while I’m sure that some of those other ways to enjoy this summer squash are quite nice, I’m definitely partial to the cheesy goodness of these delicious pesto zucchini quesadillas.
How To Eat Zucchini Raw
My favorite thing about this recipe is the clever use of raw zucchini. Okay, that might be a lie. My favorite thing about this recipe is the cheese, but my second favorite thing about this recipe is the clever use of raw zucchini. Eating zucchini raw, as with most any fruit or vegetable, is the best way to make the most of its nutrients. For this recipe, the zucchinis are sliced so thin that they don’t need to be fried, sauteed or grilled to taste good. Of course, the layers of pesto and cheese don’t hurt either. Start to finish, you need just a single pan to make this recipe and it can be done in thirty minutes or less. Win win.
Anytime I can incorporate raw fruits and veggies into our family dinners, I jump at the chance. And, in this case, the whole family approved of the end result. Clean plate club all around. I hope you enjoy this simple and delicious summer meal. If you’ve got more summer produce to use up, you might enjoy my Mexican Street Corn Chowder.
- 8 flour tortillas, 8"
- 8 oz. basil pesto, divided
- 1 cup shredded mozzarella, divided
- 1 cup crumbled feta cheese, divided
- 1/2 cup (4 oz) sun-dried tomatoes, finely chopped
- 1 large (11.5 oz.) zucchini
- 4 tablespoons olive oil
- Using a sharp knife or a mandoline slicer, slice the zucchini very thinly.
- Heat a large skillet over medium heat. When the pan is hot, pour 1 tablespoon of olive oil into pan and tilt the pan around to evenly spread the oil.
- Using a butter knife, spread 2 oz of basil pesto on one side of tortilla. Place that tortilla pesto side up into the prepared pan.
- Evenly spread 1/4 cup of the mozzarella over the pesto sauce.
- Arrange thinly-sliced zucchini in a single layer over the mozzarella cheese. Top with salt and pepper to taste.
- Evenly spread 1/4 cup of the feta cheese over zucchini layer.
- Sprinkle 1/8 cup of the chopped sun-dried tomatoes over the feta cheese.
- Using a butter knife, spread 2 oz ob basil pesto on one side of a tortilla. Place that tortilla pest side down on top of the tortilla in the pan.
- When cheese is sufficiently melted and bottom of the tortilla is golden brown, flip the quesadilla and cook until the other side is also golden brown.
- Remove from pan and allow to cool for 3-4 minutes before cutting and serving.
- Repeat the entire process three times with remaining ingredients.
My family loves the flavor of whole wheat tortillas. That is what we use for this recipe but regular flour tortillas work, too.
For best results, be sure that the zucchini is sliced very, very thinly.
Homemade or store-bought pesto will work in this recipe.
Amount Per Serving: Calories: 928Total Fat: 65gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 62mgSodium: 1276mgCarbohydrates: 63gFiber: 4gSugar: 3gProtein: 26g