Zucchini Quesadillas

[Guest guest]

Joanie - these look delicious!! I think my sister might even eat

these (she's not much on veggies).

 

, grow514 wrote:

>

> Zucchini Quesadillas

[Guest guest]

Just a quick note - I made similar quesadillas a few weeks ago(thought i was

being real slick getting more veggies into the kids, lol) & the water from the

zucchini made a mess of them - watery, runny, the cheese got goopy. Next time I

will strain the shredded zucchini for an hour or so in a paper towel or coffee

filter lined colander. hth.

Beth

 

grow514 wrote:

Zucchini Quesadillas

 

 

 

Beth

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge difference.”

-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

Boston.

 

 

 

 

 

How low will we go? Check out Messenger’s low PC-to-Phone call rates.

 

 

[Guest guest]

I always strain and squeeze dry the shredded zucchini when I use it. I

should go back to the recipe and make that note. Thanks for jarring my memory.

 

Joanie

 

 

 

[Guest guest]

If you add a little bit of salt to the shredded zucchini, it will really draw

out the moisture. When I cook yellow squash, I add a little bit of salt to

sliced up fresh squash in a pot and let it sit for about 10 minutes. Then I

cook it on low, in it's own juice, no water added and it is delicious.

Judy

-

grow514

Wednesday, April 26, 2006 1:17 AM

Re: Zucchini Quesadillas

 

 

I always strain and squeeze dry the shredded zucchini when I use it. I

should go back to the recipe and make that note. Thanks for jarring my

memory.

 

Joanie

 

 

[Guest guest]

Thanks for the information.

 

Joanie

 

 

 

[Guest guest]

Zucchini Quesadillas

 

2 tablespoons olive oil

1 medium zucchini, shredded

1/2 yellow or red bell pepper, finely chopped

1 small red onion, thinly sliced

2 garlic cloves, minced

1 teaspoon ground cumin

1/4 cup chopped fresh cilantro

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 large tomato, seeded and chopped

juice of 1 lime

1 teaspoon chili powder

1/4 teaspoon hot pepper sauce, optional

4 whole wheat or white flour tortillas, 8 inch diameter

2 tablespoons toasted pine nuts

2 cups Monterey Jack cheese, shredded

 

Heat the oil in a skillet over medium heat. Add the zucchini, bell pepper,

onion, garlic and cumin. Cook for 5 minutes or until all the vegetables are

soft. Stir in the cilantro, salt and black pepper. Set aside. In a small bowl,

combine the tomato, lime juice, chili powder and hot pepper sauce if using.

Spread one fourth of the zucchini mixture evenly one half of each tortilla.

Sprinkle each with 1 1/2 teaspoons pine nuts and one fourth of the cheese. Fold

the tortillas in half. In a large skillet over medium low heat, cook the

quesadillas for 5 minutes, turning once, until the cheese is melted. Cut the

quesadillas into wedges and top with generous amounts of the tomato mixture.

Makes 4 servings