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Zucchini Avocado Quesadilla

Zucchini Avocado Quesadilla

So in case you haven’t noticed, the ingredient of the week (month?) is zucchini at my house. My sis brought me several zucchini, some beautiful stripey Italian zucchini and some plain green ones, some big, some little. I love zucchini season because it makes me get really creative in the kitchen, trying to think of different ways to use this plentiful, mild-tasting vegetable. Zucchini is so good for adding to so many dishes because it takes on the flavor of whatever you pair it with, so it can be sweet or savory, and it can take on many different textures too depending on whether it’s shredded, chunked, sliced, or ribboned, raw or cooked.

For this quesadilla, I used one of the smaller green zucchini, but I think the Italian ones would be nice in a quesadilla too. I was just making a small one for me for lunch, so I didn’t want to cut into one of those big guys. Honestly I really wanted some shredded chicken on this quesadilla, but I didn’t have any on hand and was in a rush to make lunch so I went with a vegie version. I think if you had some leftover chicken around (perhaps from the grill?), you may want to toss that into the mix. Beans would be fun to put on here too. But then again, it’s nice just like this …

Zucchini Avocado Quesadilla

Zucchini Avocado Quesadilla

  • 17 – 20 thin slices of a small/medium-sized zucchini
  • 1/2 of a ripe avocado
  • 1 oz. light cream cheese
  • 1 Tablespoon finely chopped onion
  • 1 Tablespoon finely chopped ancho chile (or other hot chile pepper)
  • 2 cloves of garlic, peeled and chopped fine
  • 1/2 Tablespoon plain nonfat yogurt
  • juice from a wedge of fresh lime
  • fresh cilantro leaves
  • shredded gouda cheese (sorry I forgot to measure how much I used! You can eyeball it, though. Enough to cover the zucchini in a thin layer.)
  • 2 medium-sized tortillas (not the tiny taco-sized ones, but not the huge burrito-sized ones either … whole grain/whole wheat is good!)
  • For serving: your favorite salsa!

Directions:

  1. Preheat the oven to 400 F. Spray a baking pan with cooking spray and lay the zucchini slices on the pan in a single layer. Spray them lightly with cooking spray, sprinkle with Red Robin Seasoning (or your favorite seasoned salt) and bake at 400 for about 10 minutes. Flip them over and cook for just a few minutes more until the zucchini rounds are tender.
  2. While the zucchini are cooking, mash up the avocado in a bowl, then mix with the cream cheese, garlic, yogurt, and lime juice. Take one of the tortillas and spread it with this creamy green mixture, then when the zucchini are done, arrange them on top and sprinkle with cilantro leaves.
  3. Top with shredded gouda cheese (or whatever cheese you prefer … I like gouda because it has a good flavor and it melts well … and then put the other tortilla on top.
  4. Heat a skillet over medium heat and spray with cooking spray. Slide the quesadilla carefully onto the skillet, cover and let cook for about 5 minutes, checking the bottom frequently to see if it’s golden brown yet.
  5. When it is nicely browned on the bottom, flip it over to brown the other side. (To help you flip it, you may want to slide the quesadilla out of the pan onto a flat cutting board, then flip it over and slide it back into the pan. The bottom side will be crisp, so this isn’t as hard as it may sound.)
  6. Once both sides are brown and the cheese is melted, slide the quesadilla onto your cutting board, cut it up and serve with salsa.

Zucchini Avocado Quesadilla

This recipe was shared at Foodie Friends Friday, Scrumptious SundayRecipe of the Week, Fit & Fabulous Fridays and Manic Monday.

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13 responses

  1. egg me on

    Zucchini is my favorite summer veggie! Well, one of them. Never thought of putting it in a quesadilla before! And blending it with cream cheese and avocado! Wow. Great stuff. That salsa looks pretty tasty, too.

    August 3, 2012 at 7:47 am

    • Ann

      thank you! I am with you about zucchini … I just love it! The salsa recipe is my dad’s super simple salsa fresca … I posted the recipe ages ago before I learned how to photograph food LOL. You can find the salsa recipe here: http://sumptuousspoonfuls.wordpress.com/2011/07/19/super-simple-salsa-fresca/

      August 3, 2012 at 7:54 am

      • egg me on

        Awesome — the salsa sounds great! Thanks!

        August 3, 2012 at 9:18 am

      • Ann

        You’re welcome :)

        August 3, 2012 at 9:37 am

  2. You amaze me Ann! I love zucchini so much and I have so much left over even after I made zucchini bread. Thanks for sharing with us!

    August 3, 2012 at 8:09 am

    • Ann

      Aw Lauren you are so sweet! … I have more zucchini recipes up my sleeve. You’re probably going to get sick of seeing them, but I gotta share!

      August 3, 2012 at 8:41 am

  3. love, Love, LOVE!!!!!!!!!!!!!!!!! And BTW, I can’t imagine ever gatting tired of zucchini! xoxoxo

    August 3, 2012 at 12:39 pm

  4. JC

    What a great idea – zucchini and avocado. My garden is overflowing with zucchini and tomatoes. Thanks for the great idea!

    August 3, 2012 at 8:36 pm

    • Ann

      You’re welcome!

      August 3, 2012 at 8:49 pm

  5. Hey there terrific blog! Does running a blog like this take a lot of
    work? I have very little expertise in computer programming but I was hoping to
    start my own blog in the near future. Anyhow, if you have any ideas or
    tips for new blog owners please share. I understand this is off topic nevertheless I just wanted to ask.
    Thank you!

    August 3, 2012 at 9:53 pm

    • Ann

      It is a lot of work, but not from programming. WordPress is so simple to use you don’t need to know any programming at all. The work is in the photography, the photo editing, the measuring, the writing and the sharing, pinning, facebooking. For me it’s a labor of love, though. I do this because I love it. It’s a wonderful creative outlet and a fantastic way to meet new people and I’ve learned so much in the process.

      August 4, 2012 at 10:41 am

  6. Voted for this on Foodie Friend’s Friday!

    August 5, 2012 at 7:23 pm

    • Ann

      Thank you so much! :)

      August 5, 2012 at 7:40 pm

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