Zucchini And Tuna Quesadillas Food

TUNA QUESADILLA

Steps:

• Combine tuna, mayo and salsa.
• Spread 3 tortillas with the tuna mixture, top with cheese and cover with remaining tortillas.
• Lightly grease a non stick skillet, add the quesadillas, one at a time and cook until lightly browned.
• Turn and cook until cheese has melted.

HEARTY ZUCCHINI AND TUNA CASSEROLE

Steps:

• Drain and flake the tuna.
• Set aside.
• Cook noodles according to package directions.
• Drain and rinse in hot water.
• Combine noodles with the tuna, celery and green onions.
• Blend in the sour cream, mustard, mayo, thyme and salt.
• Spoon half the mixture into a buttered 2-quart casserole.
• Top with half the zucchini.
• Repeat layers.
• Top with the cheese.
• Bake uncovered at 350 for 30 minutes or until hot and bubbly.
• Sprinkle with the chopped tomato.

ZUCCHINI QUESADILLAS

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
• Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
• Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
• Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

BEVS HOT AND CHEESY TUNA QUESADILLAS TO DIE FOR

Steps:

• Put the ingredients on 1/2 of each tortilla.
• Divide the tuna between the 2 tortillas and sprinkle with the dry mustard.
• Divide the green onions and the tomato slices and put on top of the tuna Sprinkle each with 1/2 cup cheese.
• Fold each tortilla over and grill on both sides until lightly toasted and crispy.

BLAIR'S GRILLED TUNA QUESADILLAS

Steps:

• Heat a small nonstick skillet with the olive oil and cook the corn, stirring, for 5 minutes. Add 1 tablespoon of water if the pan gets dry. Add the spices and hot red pepper sauce. Set aside.
• In a medium nonstick skillet, place 1 tortilla on the bottom. Evenly distribute the corn mixture, tuna, scallions, and cheese on the tortilla. Place the second tortilla on top and cook until golden on the bottom, 2 to 3 minutes. Turn the quesadilla over and cook until golden on the other side, 2 to 3 minutes more, or until the cheese melts. Cut into 6 wedges.

ZUCCHINI OLIVE AND CHEESE QUESADILLAS

Steps:

• Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté for 1 minute.
• Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.
• Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat.
• Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla.
• Cook for 3 minutes or until lightly browned on bottom.
• Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife.
• Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta.
• Serve warm.

ZUCCHINI, TOMATO, AND MOZZARELLA QUESADILLAS

Steps:

• Spray a nonstick skillet and heat over medium high. Add onion and cook 3 minutes or until softened.
• Add zucchini, salt, and thyme and cook, stirring, 2 minutes. Remove from pan.
• Wipe pan clean and place bak on heat. Add a tortilla and top half with 1/4 of the cheese. Sprinkle 1/4 of the tomatoes over cheese and top with 1/4 of the zucchini mixture. Sprinkle with 1 T parmesan.
• Fold tortilla over and press lightly with palm.
• Cook 3 minutes or until cheese is melted and tortilla is lightly browned. Turn over and cook another 2 minutes.
• Repeat with remaining tortillas and serve.

ZUCCHINI AND TUNA PAPPARDELLE

Steps:

• Cook pasta in salted water until al dente, 8 to 10 minutes.
• Using a vegetable peeler, slice the zucchini into ribbons and set aside.
• Melt the butter in a large skillet over medium-high heat. Add shallots or onions, 1/2 tsp salt, 1/4 tsp pepper and saute until golden, about 5 minutes.
• Add wine and cook until it is almost all evaporated, 3 to 4 minutes. Add the broth and cook 2 to 3 minutes.
• Reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes.
• Add the peas and cook 1 minute.
• Add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes.
• Drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet.
• Add the zucchini, 3 tbl chives, and lemon juice, and toss gently. Correct seasonings.
• Transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.