Easy Zucchini Quesadillas With Spinach

5 from 4 votes

Zucchini Quesadillas with spinach are a quick and easy dinner with lots of nutrition that your kids will actually REQUEST!

Prep Time10

Cook Time17

Total Time27

Servings:

Author: Kristin

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.

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.

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.