Zucchini Mushroom And Pesto Quesadillas Food

ZUCCHINI, MUSHROOM AND PESTO QUESADILLAS

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.

MUSHROOM & ZUCCHINI PESTO SAUTE

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.

PESTO-ZUCCHINI QUESADILLAS

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.