Zucchini Mushroom And Pesto Quesadillas Food
ZUCCHINI, MUSHROOM AND PESTO QUESADILLAS
Pesto made with fresh basil and garlic and crunchy walnuts adds terrific flavor to these zucchini-mushroom quesadillas.
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Blend first 3 ingredients and 2 Tbsp. dressing in blender until smooth.
- Brush vegetables with remaining dressing; grill 6 min., turning after 3 min. Cut vegetables into thin slices.
- Sprinkle 2 Tbsp. cheese onto half of each tortilla; top with basil mixture, vegetables and remaining cheese. Fold tortillas in half; press tops to flatten slightly.
- Grill 2 to 3 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.
Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 25 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g
MUSHROOM & ZUCCHINI PESTO SAUTE
With your homemade pesto and a handful of other ingredients, you can make a quick but delicious side dish. It goes together easily on the stove. -Benjamin Smith, Beaumont, Texas
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir for 2 minutes. Add zucchini; cook and stir until vegetables are tender. Stir in pesto and lemon-pepper seasoning.
Nutrition Facts :
PESTO-ZUCCHINI QUESADILLAS
These quick 'n easy quesadillas are perfect for the late night snacker with discriminating tastes, or the bachelor/ette cooking for one. (though multiples are entirely possible - cooking them simultaneously will surely take balancing!). When cut into smaller wedges, these are also ideal as appetizers, and can be served between warm and room temperature. (*a plus to serve on St. Patty's day, as all the ingredients are GREEN!)
Provided by maesyn
Categories Lunch/Snacks
Time 7m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut zucchini into 1/2 cm wedges and sauté until outsides begin to get slightly crispy.
- Meanwhile, spray a large skillet with Pam, turn the stove to medium-low heat, and lay down your tortilla.
- Coat the entire tortilla with a thin coat of pesto.
- Sprinkle with grated cheese.
- When zucchini is done, spread pieces over one half of the tortilla.
- Cut avocado into slices and spread evenly over zucchini.
- Fold over quesadilla, and turn heat up to medium-high.
- Flip occasionally until cheese is melted.
- Serve with light sour cream and salsa.
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