Quesadillas are such a kid-friendly dinner, they have become a 2x/month staple. The best thing about quesadillas is that you can make so many variations and the whole family loves them!
Last week I had zucchini in my CSA box, it will be my challenge all summer to incorporate all of the zucchini that I get into my family meal plan without my family knowing as they ALL “hate” zucchini. This breaks my heart so much as I absolutely love it. Zucchini reminds me of my two Italian grandmothers who used to make the greatest dishes with their abundance of this humble vegetable. I have been very sneaky with my zucchini lately and they have not complained once, they even like it… a lot!
Anyway, I made these summer veggie quesadillas last week and the whole family absolutely devoured them and had no idea there was any zucchini! Score!

Cutting Board
Chef’s Knife
Cheese Grater/Bowl
Sauté Pan
Non-Stick Sauté Pan

2T extra-virgin olive oil
8 burrito wraps (GF if you need it)
16oz. Monterey Jack, grated (or a combination of your favorite cheeses for the occasion).
1lb. loose sausage (omit for vegetarian or replace with your favorite mushroom!)
1 large onion, chopped (could use 2 spring onions)
1 red bell pepper, chopped (any color would work)
1 medium zucchini, chopped
1 corn cob, kernels removed
Ancho Chile Powder
Garlic Powder
Mexican Chile Powder
Splash Red Wine Vinegar

1. Cook the sausage in the sauté pan until browned, remove to plate/drain fat. Place 2T of EVOO (and some Compound Butter if you have it!).
2. Cook the onion and bell pepper until soft. Season with a couple shakes of the two chile powders, the garlic powder and a big pinch of salt- all to your taste.
3. Add the zucchini and corn and cook for 2-3 more minutes, tossing frequently. Add the sausage back to the pan, toss and adjust seasoning to taste. A small splash of vinegar enhances the flavor beautifully here, no more than 2t.
4. In the non-stick pan over medium, heat your wrap. Flip it over and quickly spread a small handful of cheese evenly over, then scoop about 1/3-1/2 cup of the sausage/veggie mixture on one half, then fold the other side on top.
5. Cook until crisp, flip and get the other side nice and crispy. Adjust the heat under the pan to match your speed. You will repeat this process 8 times, so the heat should match the speed at which you work best.

These quesadillas are so delicious on their own, but if you want a little cooling dip to contrast you can simply take some sour cream and flavor it with the spices you used to flavor your veggies along with some citrus zest/or juice. Yum!

I hope you try this recipe, it is SO good. It would be perfect paired with a salad for lunch or dinner or served as an appetizer at a party! Please let me know if you try it and how you and your family liked it!


About Julie Parkis

About Julie Parkis

Mom, MBA, Yogi, CIA grad and food enthusiast looking to share knowledge of food/cooking and general wellness information.

I am happiest in the kitchen with people who love food as much as I do!


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