Zucchini Quesadillas p. 368

Not fancy but fast and tasty, that’s the story here.  This literally took less than 15 minutes start to finish.  You slice and sauté the zucchini, then add a little garlic and cumin.  Then you add that to the cheeses and sauté the quesadilla.  I used cheddar instead of Monterey Jack because cheddar is my friend.  

So, really simple, but the zucchini tasted great in the dish and the spices add something so that it’s not just cheesiness.  I will make this again as a quick lunch or dinner, and not just because I have ingredients left! 

It’s Spring Break so maybe I’ll find the time to make another recipe this week.  Or maybe grand-nephew #2 will be born...