Print Recipe
5 from 1 vote

Cheesy Zucchini Spinach Quesadillas

Your kids will actually REQUEST this dinner, even though it is chock full of veggies!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree
Cuisine: American
Servings: 4
Calories: 484kcal
Author: Kristin

Ingredients

  • 2 tablespoons olive oil
  • 1 large or 2 small green zucchini (chopped into bite-sized pieces)
  • 1 large or 2 small yellow zucchini (chopped into bite-sized pieces)
  • 1/2 tablespoon minced garlic (add more if you really like garlic!)
  • salt and pepper to taste
  • 8 large tortillas (burrito size)
  • 1 bag baby spinach (can use frozen spinach in a pinch, just thaw it first)
  • 8 ounces shredded colby and monterey jack cheese

Instructions

  • Warm the olive oil over medium heat, then add the green and yellow squash and garlic and cook until softened but not mushy, about 5-8 minutes. Salt and pepper to taste. Set aside.
  • Brush or spray one side of a tortilla with a little bit of olive oil. Place in a skillet pre-heated over medium heat, with the oil side down. Cook 2-3 minutes until golden brown on the bottom, then remove.
  • Brush or spray one side of another tortilla with olive oil. Place in the skillet, oil side down. Moving quickly, distribute about 1/4 of the cooked zucchini, spread a layer of spinach over the zucchini, then sprinkle about 1/4 of the shredded cheese over the whole thing.
  • Top with the browned tortilla (browned side up). Cook for a few minutes until the bottom tortilla is golden brown on the bottom and the cheese is melted.
  • Repeat steps 2-4 to prepare each of the remaining 3 servings.

Nutrition

Calories: 484kcal | Carbohydrates: 35g | Protein: 19g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 53mg | Sodium: 762mg | Potassium: 419mg | Fiber: 2g | Sugar: 5g | Vitamin A: 15.7% | Vitamin C: 21.6% | Calcium: 46.8% | Iron: 15.5%