Zucchini, Olive, and Cheese Quesadillas

Zucchini, Olive, and Cheese Quesadillas
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup chopped pitted kalamata olives, divided
  • ¼ teaspoon dried oregano
  • 1/3 cup finely chopped onion
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • ½ cup (2 ounces) preshredded part-skim mozzarella cheese, divided
  • ¼ cup chopped pitted kalamata olives, divided
  • + 19 more ingredients
    • 1/8 teaspoon salt
    • 4 (8-inch) fat-free flour tortillas
    • ½ teaspoon bottled minced garlic
    • ½ cup (2 ounces) preshredded part-skim mozzarella cheese, divided
    • ¼ cup (1 ounce) crumbled feta cheese, divided
    • 1/3 cup finely chopped onion
    • ½ cup diced tomato, divided
    • 4 (8-inch) fat-free flour tortillas
    • Cooking spray
    • Cooking spray
    • ¼ teaspoon dried oregano
    • ½ teaspoon bottled minced garlic
    • 1/8 teaspoon black pepper
    • ¼ cup (1 ounce) crumbled feta cheese, divided
    • 1 ¼ cups shredded zucchini
    • 1 teaspoon olive oil
    • 1 ¼ cups shredded zucchini
    • ½ cup diced tomato, divided
    • 1/8 teaspoon black pepper

Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté for 1 minute. Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper. Wipe pan clean with paper towels, and coat wit...

View full recipe at My Recipes

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