Baked Zucchini Quesadillas + VICTORY

I.  Made.  It.
Through a whole summer in a mini kitchen using a mini oven, mini baking sheet, pseudo-freezer, yadda yadda yadda.

We arrived back home a couple days ago.
I walked in the house and kissed my Kitchenaid.

Just kidding.
Kind of.

Just wait till you see what will be coming out of of that Kitchenaid this fall and you'll see how much you missed it too!

Ahem.

Back to business.

This is a simple recipe for those who have garden zucchini growing out of their ears!

It's super versatile; switch up the veggies or cheese for whatever you have in your fridge and you're bound to be as pleased as punch.

I mean, pleased as quesadillas...?
Whatever, I'm just glad to have my Kitchenaid back.

Baked Zucchini Quesadillas

6 servings

2 Tbsp olive oil, plus more for brushing

1 small red onion, chopped

1/2-1 tsp salt (to taste)

1 tsp ground cumin

4 cloves garlic, minced

2 small zucchini (about 1 lb), halved lengthwise & thinly sliced crosswise

1 cup frozen corn kernels

2 big handfuls fresh baby spinach

1/4 cup fresh cilantro, minced

4 (8-in) 100% whole wheat flour tortillas

2 cups grated pepper jack

Preheat oven to 400. In a large skillet, heat 2 Tbsp oil over medium heat. Add onion, salt, & cumin and cook, stirring occasionally, until onion is soft (5 minutes). Add garlic & cook for another minute.

Add zucchini, corn, and spinach. Cook, stirring occasionally, until zucchini & corn are soft and spinach is wilted. Remove from heat.

Brush one side of each tortillas with olive oil. Lay two of them, oil side down, on a baking sheet. Divide zucchini mixture & cheese between both. Place remaining two tortillas on top with oil side up. Gently press down with a spatula to seal.

Bake for 5 minutes, flip them over, and bake for another 5 minutes. Cut into wedges and serve with sour cream & salsa, if desired.