Mexican · easy
Cheesy Zucchini Quesadillas
Flour tortillas filled with shredded zucchini mixed into melted cheese. The zucchini is grated so fine that once cooked, it disappears into the cheese completely. Kids eat a serving of vegetables thinking they're eating a regular quesadilla. This is a hidden-veggie recipe that actually holds up as a real dinner, not a sneaky snack.
- 24 min
- Total
- 4
- Serves
- $4.80
- Est. cost
- 340
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Vegetarian
- Meatless
Parent noteThe zucchini must be squeezed very dry or the quesadilla will be soggy and kids will know something is different. When squeezed properly, it melts into the cheese invisibly. Contains gluten and dairy.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Zucchini, grated and squeezed very dry2 medium
- Shredded Mexican Cheese Blend2 cups
- Flour Tortillas (8-inch)4
- Garlic Powder1/4 tsp
- Salt1/4 tsp
- Salsa, for dipping (optional)1/2 cup
- Sour Cream, for dipping (optional)1/2 cup
Method
- 01
Grate zucchini on the large holes of a box grater. Squeeze in a kitchen towel to remove excess moisture.
- 02
Toss squeezed zucchini with shredded cheese, garlic powder, and salt.
- 03
Heat a skillet or griddle over medium heat. Place one tortilla flat.
- 04
Spread a quarter of the cheese-zucchini mixture on half the tortilla. Fold in half.
- 05
Cook 3-4 minutes per side until golden and crisp. Repeat with remaining tortillas.
- 06
Cut into wedges and serve with sour cream and salsa on the side.
- 340
- Calories
- 14g
- Protein
- 34g
- Carbs
- 16g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
