Wednesday, April 20, 2011

Oven Roasted Zucchini, Tomato and White Cheddar Quesadilla

Servings: 8
Preparation Time: 30 minutes


8 (10-inch) flour tortillas

3 medium zucchini, sliced into rounds (about 3 cups)
8 to 10 plum tomatoes, sliced into rounds (about 3 cups)
2 tablespoons olive oil
4 medium cloves garlic, minced (about 2 teaspoons)
1 tablespoon fresh oregano leaves, chopped
Salt and freshly ground pepper

12 ounces white cheddar cheese, grated



Preheat oven to 375 degrees




  1. Place the zucchini and tomato slices into a baking dish. Drizzle with olive oil. Sprinkle with garlic and oregano. Season with salt and pepper. Roast for 10 to 15 minutes.
    Lay one tortilla on a griddle or into a skillet that has been sprayed with vegetable oil spray on medium high heat.

  2. Top with ¼ of the cheese, and ¼ of the roasted vegetables. Place a second tortilla on top and push down slightly.

  3. Cook until beginning to brown on the bottom. About 2 minutes.

  4. Carefully flip the quesadilla with a spatula. Cook until the cheese begins to melt. About 2 more minutes. Repeat with the remaining ingredients.

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