Zucchini and Corn Quesadillas
These Zucchini and Corn Quesadillas are a simple, cheesy, and veggie-packed meal that kids can help make from start to finish! They’re baked instead of fried, making them an easy, hands-off option for busy weeknights. Try saving leftover taco seasoning in a container or bag to spice up your next meal.
Recipe
Yield: 5 servings
Ingredients:
2 tsp oil
1/2 onion, diced
1 zucchini, finely diced
1 can corn, rinsed and drained
2 tsp taco seasoning
5 whole wheat tortillas
1 & 1/4 cup shredded cheese
Seasonings
1 tbsp chili powder
1 1/2 tbsp cumin
1 1/2 tsp onion powder
3/4 tsp garlic powder
1 1/2 tsp oregano
1 1/2 tsp salt
1 tsp black pepper
Equipment:
Cutting board, knife, strainer
Large mixing bowl, small bowl
Oven, oven mitts
Sheet pan
Measuring cups and spoons
Small container or plastic bag
Directions:
Lightly grease a sheet pan with 1 tsp oil and pre-heat your oven to 375 F.
With adult supervision, chop zucchini and onion into a small dice, and place into a large mixing bowl.
Rinse and drain corn and add it to the large mixing bowl.
Add all your seasonings ( 1 tbsp chili powder, 1 1/2 tbsp cumin, 1 1/2 tsp onion powder, 3/4 tsp garlic powder, 1 1/2 tsp oregano, 1 1/2 tsp salt, 1 tsp black pepper).
On your sheet pan, place a tortilla and place 1/4 cup cheese on half of the tortilla. Place 1/4 cup of your veggie mixture on top of the cheese, and sprinkle on a little extra cheese. Fold tortilla in half and press down gently.
Repeat step 6 for the remaining 4 tortillas.
Lightly brush on oil onto the tops of your quesadillas. You can use a clean paper towel dipped in oil to do this.
Bake in your pre-heated oven for 10 minutes, or until cheese is melted.
Remove from oven and allow too cool before slicing into wedges and serving.
Storage:
Store in an airtight container in the fridge for up to 3 days.
Wrap in foil or plastic wrap and freeze for up to 3 months.
To reheat, microwave the quesadillas in 30 second intervals until warm or reheat in the oven or stovetop.