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Meatless Monday: Zucchini & corn quesadillas with spicy homemade salsa

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Worlds collide for a tasty quesadilla

Tie textures and flavors together in this simple, yet delicious recipe for quesadillas and salsa. This great go-to meal will satisfy your hunger with very little effort.

Zucchini & corn quesadillas with spicy homemade salsa

This Meatless Monday recipe for zucchini and corn quesadillas with spicy homemade salsa combines the best of a few worlds. You'll find a bit of crunch and color from the zucchini and corn, gooeyness from the cheese and let's not leave out the heat you'll discover from this simple homemade salsa.

Just because a meal is simple doesn't mean it has to be boring. Admittedly, zucchini isn't the first veggie I think to add to a quesadilla, but it has worked its way to the top of my list. I love the color and bit of crunch it adds to what is a favorite (and quick to make) meal.

Zucchini & corn quesadillas with spicy homemade salsa

Let's not forget the salsa. I have a feeling you might forgo the jarred variety for this spicy homemade option — another part of this meal that couldn't be easier to make. This recipe combines color, crunch, gooey cheese and a spicy salsa that definitely makes a satisfying, meatless meal.

Zucchini & corn quesadillas with spicy homemade salsa recipe

Serves 2

Ingredients:

For the salsa

  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 pepper and 1 tablespoon sauce from a 7-ounce can chipotle peppers in adobo sauce (reserve the remaining for another recipe)
  • 3 tablespoons diced onion
  • 2 garlic cloves, chopped
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon sugar

For the quesadillas

  • 1 tablespoon vegetable oil
  • 2 (12 inch) flour tortillas
  • 1 small zucchini, ends trimmed, sliced very thin
  • 1 cup corn (thawed if frozen)
  • 4 ounces shredded Mexican-style cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions:

For the salsa

  1. Add all the ingredients to a small saucepan over medium-low heat. Cook for 5 minutes, stirring occasionally, then remove from the heat and bring to room temperature.
  2. Transfer to a small food processor and blend until smooth.

For the quesadillas

  1. Add 1/2 tablespoon of vegetable oil to a skillet over medium heat. When hot, add 1 tortilla to the skillet.
  2. Layer half the zucchini slices over half the quesadilla, followed by half the corn. Sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper.
  3. Add 2 ounces of the cheese over the vegetables, and fold the tortilla in half over the ingredients.
  4. When the tortilla has browned a bit after a few minutes of cooking, carefully flip it over and cook the other side for another few minutes.
  5. Repeat the process with the remaining ingredients.
  6. Slice each quesadilla into wedges and serve warm with the salsa over the top or on the side.

Tie together great flavors, colors and textures in this dish.

More Meatless Monday recipes

Ramen noodles with tempeh and spicy peanut sauce
Roasted broccoli, garlic & cheddar soup
Roasted butternut squash and farro salad with orange-maple vinaigrette

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