Cheese & Zucchini Quesadilla

Quesadillas are one of the most flexible entrees to make, and Uproot from Oregon demonstrates this concept with her winning cheese and zucchini quesadillas. Tender sauteed onions and zucchini are aptly paired with savory goat cheese and crispy whole-wheat tortillas.

Cheese & Zucchini Quesadilla

Ingredients

• 1/2 small zucchini, thinly sliced
• 1/4 medium sweet white onion, diced
• 2 small whole-wheat tortillas (about 120 calories each)
• 1 ounce goat cheese (or cheese of choice)

Optional Toppings

• 1 tablespoon guacamole
• 1 tablespoon salsa
• 2 slices tomato
• 1 tablespoon cilantro

Directions

In a pan on medium heat, cook the zucchini and onion together with a bit of salt and pepper until they begin to soften and brown (about 5 minutes). Remove from the heat.

Oil the pan (or use spray), and place one tortilla down. Crumble half the cheese on top of it, layer the veggies on top of the cheese, and then crumble the additional cheese on top. Push the other tortilla down on top.
Cook the tortilla on one side for about 3 minutes, and then flip and cook it on its other side for about 2 minutes. It should be browning nicely and crisping up.

Slice the quesadilla into quarters, and serve with guacamole, salsa, tomato and cilantro.

Nutrition Information

Serves: 2 |  Serving Size: 1 quesadilla

Per serving: Calories: 173; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 13mg; Sodium: 358mg; Carbohydrate: 22g; Dietary Fiber: 3g; Sugar: 2g; Protein: 6g

Nutrition Bonus: Potassium: 77mg; Iron: 7%; Vitamin A: 4%; Vitamin C: 11%; Calcium: 10% 

Marisa Westbrook is a public health professional and food blogger who shares healthy recipes for active lifestyles. By using whole ingredients, getting workouts in, and walking to fro-yo, she finds a healthy living balance. Visit her blog Uproot from Oregon for healthy recipes, travel and restaurant recaps, and active lifestyle tips, or connect with her via Twitter, Facebook & Instagram.

Photo courtesy of Marisa Westbrook. Original recipe published on Uproot from Oregon.

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