Summer Veggie Quesadillas {Recipe ReDux}

Sauteed zucchini, squash, and onions combined with melted cheese in a whole wheat tortilla.  A healthy summer dinner doesn’t get any better than this!

I love simple dinners in the summertime.  We love spending evenings outside going for a walk or playing at the park, so I’m always looking for fresh, quick, and healthy summer dinner ideas that won’t keep me in the kitchen too long. This is my first post with Recipe ReDux, and I was so excited to see the theme for July was “Fresh from the Garden”. There is nothing better than all the garden-fresh fruits and veggies in the summer!  To make this quesadilla, I just sauteed zucchini, summer squash, and onion until it was fully cooked, and then threw it inside a whole wheat tortilla with some shredded cheese and cooked it until the cheese was melted and the tortilla was crispy on both sides.  Easy peasy!

In past summers, I had a thriving garden, full of zucchini, tomatoes, and basil.  This year, with having a baby, I didn’t get around to planting any zucchini, but I’m so used to having zucchini coming out of my ears at this point in the summer, that I had to come up with a zucchini recipe.  Summer just isn’t the same without a garden full of vegetables!

Serve this with a dollop of ranch dressing and a side of fresh watermelon, and you are good to go!  Check out some other great recipes below using fresh fruits and veggies. 🙂

Summer Veggie Quesadillas

★★★★★ 5 from 1 reviews

• Author: Kalee
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 4 1x

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Ingredients

• 2 summer squash
• 2 zucchini
• 1 yellow onion
• 1 T olive oil
• 1 tsp italian seasoning
• 1/2 tsp black pepper
• 1/2 tsp salt
• 3 cups shredded cheese of your choice
• 8 whole wheat tortillas
• Ranch dressing, for serving

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Instructions

1. Dice zucchini, squash and onion. In a large skillet, heat olive oil over medium heat and add veggies. Season with italian seasoning, pepper, and salt, and cook until tender. Remove from skillet. Turn heat to medium low, add tortilla to skillet, and top with 1/4 of veggies, and 3/4 cup cheese, followed by another tortilla. Cook until the first side is crispy, turn over, and cook until the second side is crispy. Serve!

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