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Summer Veggie Quesadillas

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These Summer Veggie Quesadillas are a light and flavorful meal packed with seasonal vegetables, melted cheese, and grilled to crispy perfection. Perfect for a quick lunch or casual dinner.

Ingredients

Scale
  • 4 large flour tortillas
  • 1 zucchini, sliced thin
  • 1 yellow squash, sliced thin
  • 1 red bell pepper, sliced
  • 1/2 red onion, sliced
  • 1 cup corn kernels (fresh or frozen)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
  • Cooking spray or additional olive oil for grilling

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add zucchini, squash, bell pepper, onion, and corn. Season with salt, pepper, cumin, and paprika.
  2. Cook vegetables for 6–8 minutes, stirring occasionally, until tender and lightly browned. Remove from heat.
  3. Heat a clean skillet or griddle over medium heat and lightly grease with cooking spray or oil.
  4. Place a tortilla in the skillet. Sprinkle one half with cheese, top with a generous layer of cooked veggies, and more cheese if desired.
  5. Fold the tortilla in half and press down gently. Cook for 2–3 minutes per side, or until golden brown and crispy.
  6. Repeat with remaining tortillas and filling.
  7. Slice into wedges and serve hot with salsa, guacamole, or sour cream.

Notes

  • Use whole wheat or gluten-free tortillas to suit dietary needs.
  • Add beans or grilled chicken for extra protein.
  • Leftover quesadillas can be stored in the fridge and reheated in a skillet.

Nutrition

Keywords: summer quesadilla, veggie quesadilla, vegetarian, easy dinner, quick lunch

Find it online: https://zesticook.com/summer-veggie-quesadillas/