zucchini corn quesadillas

David sent me a text today that read, "Let's try to eat vegetarian most of this week." Yipee! I do like eating less meat and I also enjoy the challenge of finding tasty, easy, meatless recipes. This was delicious and easy. Stay tuned for the side dish (which was my favorite part and of which I made a huge batch so I can eat it all week - it's THAT good).

2 medium zucchinis, halved lengthwise and sliced thinly
1/2 onion, chopped
2 cloves garlic, chopped
2 Tablespoons olive oil
1/2 cup frozen sweet white corn
1/2 bunch cilantro, chopped
4 flour tortillas
Shredded jack and cheddar cheese
Sour Cream, for serving
Salsa, for serving (see tip)

Heat olive oil over medium high heat in a medium saute pan. Add onions and garlic and saute 2 minutes. Add zucchini and saute until soft and caramelized. Add frozen corn and saute until hot. Season with salt and pepper. Remove from heat and stir in chopped cilantro.

Heat saute pan over medium heat. Divide zucchini mixture between two flour tortillas. Layer with shredded cheese and top each with a remaining tortilla. Add quesadilla, one at a time, until crispy on the bottom and carefully flip over until the other side is crispy as well. Serve with sour cream and salsa.

Tip: in a pinch here's how I improve on store-bought salsa. I trick I learned from my sister-in-law. Pour a good amount of Pace salsa (or whatever you have) into your Magic Bullet (trust me, it's worth it) along with a handful of cilantro and a squeeze of lime (or not). Blend until smooth. It's delicious.