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:

  1. Lightly grease a sheet pan with 1 tsp oil and pre-heat your oven to 375 F.

  2. With adult supervision, chop zucchini and onion into a small dice, and place into a large mixing bowl.

  3. Rinse and drain corn and add it to the large mixing bowl.

  4. 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).

  5. 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.

  6. Repeat step 6 for the remaining 4 tortillas.

  7. Lightly brush on oil onto the tops of your quesadillas. You can use a clean paper towel dipped in oil to do this.

  8. Bake in your pre-heated oven for 10 minutes, or until cheese is melted.

  9. 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.