These super easy Zucchini Quesadillas are STUFFED with healthy veggies! They're simple to prepare and they are a whole meal by themselves, so you won't need to make a side.
Believe me when I say your kids will actually request this dinner, and you'll feel great about serving them something healthy! The perfect option for something quick and nutritious any night of the week.
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🩵 About This Recipe
Packed with healthy ingredients, these super easy baked quesadillas are simple to make and perfect for even picky eaters! Baked instead of prepared in a pan, you can easily make multiple quesadillas at the same time for convenience.
Finish it all off with a nice melty cheese blend and you'll have the perfect dinner! Great for busy weeknights, the whole family will devour these incredible healthy quesadillas.
If you have zucchini leftover, try this Sauteed Sliced Zucchini for a tasty side dish, or these Air Fryer Zucchini Fritters!
What readers are saying...
This veggie quesadilla is perfect for my lunch. I love how it is stock full of vegetables but still so tasty and satisfying.
- Christie
🧂 Gather Your Ingredients
- zucchini - both yellow and green zucchini provide a fun blend of colors for your zucchini quesadillas.
- garlic - fresh minced garlic will provide the best flavor, but jarred garlic is great for convenience.
- salt and pepper - season to taste.
- tortillas - serve as the base for the quesadillas, providing a soft, slightly chewy exterior that holds the filling together.
- shredded cheese - I use a combo of colby jack and monterey jack cheese, but feel free to customize with your favorite cheese varieties!
- baby spinach - adds a pop of vibrant green color, as well as nutrients like vitamins A and C, enhancing the healthiness of the quesadillas.
🔪 Let's Make Zucchini Quesadillas!
(Or click here to jump right to the recipe card with measurements!)
Chop Zucchini
Diced the zucchini into bite-sized pieces.
Sautee Garlic
Heat olive oil in a large pan and cook the garlic until fragrant.
Cook Zucchini
Add the diced zucchini to the pan and cook until softened.
Assemble Tortillas
Arrange the tortillas on a baking sheet and add a layer of cheese, spinach, and then zucchini.
Add Cheese
Sprinkle the rest of the cheese over top of the veggies.
Fold and Bake
Fold the zucchini tortillas over and bake for about 12 minutes, flipping halfway through.
Want to make this recipe extra amazing? Make your own homemade sourdough discard tortillas to use in this quesadilla recipe!
💡 Expert Tips and Tricks
- Brush the outsides of the zucchini quesadillas with oil for an extra golden finish, but this step is totally optional!
- Don't worry about chopping the baby spinach; it'll cook down in the oven.
- Another option is to use frozen spinach, but you'll need to thaw it and squeeze out moist of the moisture first to prevent soggy quesadillas.
- Pre-shredded cheese is a convenient option, but if you want it super melty and creamy, you can buy a block of cheese and shred it yourself.
- These quesadillas can also be cooked in a non-stick skillet if you don't have time to let the oven preheat.
❔ FAQs
Zucchini is a variety of squash, but not all squash varieties are zucchini. That being said, you could easily substitute the zucchini for another kind of squash if that's what you have on hand!
If you find your zucchini has a lot of excess moisture, salting it and letting it sit before cooking it can help draw out all of that moisture. This also adds flavor to your zucchini qeusadillas!
Because these quesadillas are baked, they should get nice and evenly crispy in the oven. If you're using olive oil, make sure it's just a thin layer, or else they'll end up soft or soggy.
If you love zucchini, check out this recipe for easy marry me zucchini, a delicious and comforting vegan version of marry me chicken recipes.
📝 Substitutions and Variations
- For some extra flavor and protein, add cooked chicken, black beans, or crumbled bacon.
- Give your quesadillas a kick of spicy heat with red pepper flakes, cayenne pepper, chili powder, diced jalapeno pepper, or a drizzle of sriracha.
- Other cheese varieties that work well are cheddar, pepper jack, or mozzarella.
- I like to use regular flour tortillas, but you could use whole wheat, gluten-free, or even spinach tortillas.
Kristin's Kitchen Tip
If you know you'll be in a time pinch, you can sautee the garlic and zucchini a day or so ahead of time and store in the fridge!
🥡 Storage and Reheating
If you have leftover zucchini quesadillas, wrap them with some aluminum foil once they've cooled a bit (this will prevent moisture that will make them soggy). Store in the fridge for 3 to 4 days.
Reheat in a skillet on the stovetop or pop them back in the oven until the cheese is melty and the veggies are heated through.
Keep It Handy
Don't have time for this zucchini quesadillas recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
Pair your healthy zucchini quesadillas with a light side salad like this Quinoa Cucumber Tomato Salad or a sweet Avocado Mango Salad, serve alongside these Crispy Roasted Chipotle Potatoes, or with this Easy Lime Crema Sauce for dipping and drizzling!
😋 More Quesadilla Recipes You'll Love
- Spinach and Mushroom Quesadillas - If you love the comforting and earthy flavor of mushrooms, this take on quesadillas is a must-try.
- Eggplant Apple Quesadillas - Vegetarian and delicious, this recipe combines sweet and savory.
- Buffalo Chicken Quesadillas - A bold and filling version of quesadillas with a slight kick.
- Leftover Turkey Quesadillas - Take your holiday meal leftovers and turn them into a brand new dinner with this recipe from JZ Eats!
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Baked Quesadillas Recipe
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📋 Recipe Card
Easy Zucchini Quesadillas With Spinach
Ingredients
- 1 large or 2 small green zucchini
- 1 large or 2 small yellow zucchini
- 1 tablespoon olive oil
- ½ tablespoon minced garlic
- salt and pepper to taste
- 4 large tortillas (burrito size)
- 8 ounces shredded colby and monterey jack cheese
- 5 ounces baby spinach
Instructions
- Preheat the oven to 400 degrees F. Chop the zucchini into bite-sized pieces.1 large or 2 small green zucchini, 1 large or 2 small yellow zucchini
- Warm the olive oil over medium heat, then add the garlic and cook until fragrant, then add the zucchini and cook until softened but not mushy, about 5-8 minutes. Salt and pepper to taste. Set aside.1 tablespoon olive oil, ½ tablespoon minced garlic, salt and pepper to taste
- Lightly brush one side of each tortilla with the olive oil (optional) and place on a baking sheet, oiled side down.4 large tortillas
- Distribute about half of the cheese over half of each of the tortillas. Then layer the spinach, then the zucchini.8 ounces shredded colby and monterey jack cheese, 5 ounces baby spinach
- Distribute the rest of the cheese over the zucchini, and fold the other tortilla half over top of all the layers.
- Bake the tortillas for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.
Notes
- The oil is totally optional. My family didn't even notice when I stopped using it. Save yourself a few calories and skip it if you like!
- If you buy baby spinach, you can get away without chopping it first. It will be a little piled up, but when you fold the second half of the tortilla over, just smush it down a little. It will also cook down once it's in the oven.
- Alternatively, you can use frozen spinach. However first you need to thaw it and squeeze out the extra liquid.
- If you want to avoid oven preheating, use a large non-stick skillet on medium heat. Press down with a spatula for a crispier result, flipping once browned.
- To prep ahead of time, sauté the zucchini and garlic in advance. Store in the fridge until you're ready to assemble and cook.
- If desired, you can include cooked shredded chicken, black beans, or a sprinkle of crumbled bacon for added protein.
- Do you like heat? Add a pinch of crushed red pepper flakes or diced jalapeños, or drizzle a bit of sriracha over the filling before folding the tortilla.
- You can swap the Colby and Monterey Jack with pepper jack, mozzarella, or a sharp cheddar if you like.
- Whole wheat, spinach, or low-carb tortillas work great, and gluten-free tortillas make it friendly for gluten sensitivities.
Additional Serving Suggestions:
- Serve with sour cream, salsa, guacamole, or a squeeze of lime for a fresh burst of flavor.
- Pair with a simple side salad, black bean soup, or a rice dish to make it a complete meal.
- Cut the tortillas into smaller wedges for an easy appetizer or snack.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in January 2016, and was republished with tips, step by step photos, and a recipe change in November 2024.
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Marisa Franca @ All Our Way says
I really enjoy quesadillas! And the added bonus is using up some of the zucchini we are getting now. Add cheese to it and you got a great meal made in a hurry. Nice inspiration.
Frugal Hausfrau says
Tasty and healthy! I love these! Thanks for bringing this by Throwback Thursday and we're looking forward to next week's post already! I'll be pinning it to our board, so please follow us there! 🙂
Mollie
Jamie says
Those look amazing!! Healthy, and they would be perfect for parties! Pinning this! Thank you for sharing with us at the #HomeMattersParty
Amy says
This looks delicious. I will definitely try it! TFS! Visiting from the Creative Corner
Laurie says
Pinned and tweeted 🙂 Thank you for sharing with us at Snickerdoodle Sunday!
Renee@Renee's Kitchen Adventures says
I'm all about these veggie stuffed yummies! I'll be making these for lunch one day!
Carrie @Frugal Foodie Mama says
Veggie quesadillas are one of my favorites (even over chicken ones), but only my youngest will eat them with me, lol. 😉 These look delicious!
Sheena @ Hot Eats and Cool Reads says
This looks like a recipe I'd love! Great ingredients and so full of nutrients! Wonderful recipe!
Christie says
This veggie quesadilla is perfect for my lunch. I love how it is stock full of vegetables but still so tasty and satisfying.
Carlee @cookingwithcarlee says
Those look so good! There is something about food that is wrapped in a tortilla that just makes it more fun. What a great way to get kids to eat veggies!