Inspiration: B’s parents gave us a ton of fresh vegetables from their garden. A ton.  So instead of picking out what vegetables I need at the grocery store, I’ve got a whole supply of produce that I need to figure out what to do with. It’s really fun, and I’ve got a list of new recipes all lined up.

What we Loved: To be honest, I wasn’t sure what to expect with these quesadillas. I wasn’t even sure that they would be all that great. As it turned out, B and I both loved them. They were crispy on the outside, and the fresh zucchini and sweet onion flavors paired really well with the sharp cheddar cheese on the inside. I used a sparing amount of cheese, which I liked a lot because I could really taste the freshness of the vegetables. I served these with a tomato salad for a light summer meal that I plan to make again and again.

Helpful Hints: After grating your zucchini and onion, be sure to drain as much water from the vegetables as you can, to ensure that there isn’t too much moisture in the quesadillas.

Zucchini, Onion, and Cheddar Quesadillas
Source: Original Recipe

1 small zucchini
1/2 small Vidalia onion
1/2 cup freshly shredded cheddar cheese
4 flour tortillas
Extra virgin olive oil

1. Grate the zucchini and the onion on a box grater. Pat the grated zucchini and onion between paper towels to absorb as much moisture as possible. You will need to use several paper towels to absorb all of the moisture.

2. To assemble the quesadillas, sprinkle 1/4 of the cheddar cheese on a flour tortilla, then top with half of the zucchini and onion mixture. Top with another 1/4 of the cheese, and then top with a second tortilla. Repeat with the second quesadilla.

3. Heat a drizzle of olive oil in a saute pan, enough to very lightly coat the bottom of the pan. When the oil is hot, add one quesadilla to the pan. Saute until the cheese is melted and the tortilla is browned, approximately 2 minutes per side. Repeat with the second quesadilla.

4. Slice into wedges and serve.