Cheesy Zucchini Spinach Quesadillas

• Produce

  • 1 bag Baby spinach
  • 1/2 tbsp Garlic

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 8 Tortillas, large

• Dairy

  • 8 oz Colby and monterey jack cheese

• Other

  • 1 large or 2 small yellow zucchini, chopped into bite-sized pieces

Found on dizzybusyandhungry.com

Description

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
• ½ 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

Directions

• 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 ¼ of the cooked zucchini, spread a layer of spinach over the zucchini, then sprinkle about ¼ 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.