I came across this recipe in a cooking magazine when I was trying to find up ways to use left over zucchini. I modified it to make it a quick and easy meal that you can make in no time. The combination of flavors surprised me at first, but both hubby and I agree that it is quiet tasty!
Zucchini and Feta Quesadillas--4 points per quesadilla
1 onion, chopped
3 small zucchini, shredded and squeezed dry
1 tsp garlic powder
1 tsp oregano
salt/pepper to taste
2 small tomatoes, or one large, cored, seeds removed, and diced
1/2 cup kalamata olives, sliced
1/2 cup reduced fat feta cheese
1 cup part-skim shredded mozzarella
8 whole wheat 8-inch tortillas
Over medium high heat, saute onions and zucchini together until soft. Season with garlic, oregano, salt and pepper. Allow to cool.
In a large bowl, mix together tomatoes, olives, cheeses, and zucchini mixture. Place 1/8 of mixture on each tortilla and fold in half.
Spray frying pan with PAM. Brown each quesadilla for 3-4 minutes a side, or until crispy.
Serve with Corn and black bean salsa (recipe below)
1 can sweet yellow corn, drained and rinsed
1 can black beans, drained and rinsed
1/4 red onion, finely diced
2 tbs balsamic vinegar
1 tbs cilantro
salt/pepper to taste
Mix all ingredients together. Let sit over night for added flavor.
12 points in entire recipe.
Healthy meals to nourish your mind.
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