Recipe from Way to cook vegetarian by: Cooking Light
Onion, finely chopped (That’s 1 small onion or 1/3 cup)
3 cloves of Garlic minced (the book specifies 1/2 teaspoon Bottled minced, but who listens to that?!)
Shredded Zucchini (That’s about 1 and 1/2 small zucchini or 1 & 1/4 cups) I recommend shredding them as large as possible so they don’t become super mushy.
Oregano 1/4 teaspoon
Salt 1/8 teaspoon
Black Pepper 1/8 teaspoon
Mozzarella Shredded 1/2 cup
Tomato diced 1/2 cup
Kalamata Olives diced 1/4 cup
Feta Cheese crumbled 1/4 cup
4 8inch Tortillas
Step 1 Saute Onion and garlic. Then add in the zucchini. cook till browned. Remove from heat, stir in the 3 spices.
Step 2 In a clean and oiled pan, stick in a tortilla. Distribute a portion of all of the above ingredients onto half of it. Fold it over like a omlette. Cook for about a minute then flip it over and cook the other side.
criticizing the book (or pehaps my own lack of skill )
The book indicates spreading ingredients over a whole tortilla, then topping it with another whole tortilla. Cook for a few minutes then, FLIP it over to cook the other side. YEAH RIGHT! I for one, am not that skilled. Perhaps if it had more cheese, then maybe. But this was also my first attempt at cooking quesadillas in my life. Much room for improvement there.
In the end this meal proved delicious but was not filling. I could have easily eaten a double serving by myself. As a new vegetarian I also felt it lacked something in the texture department. Perhaps I am too accustomed to the bite of chicken in my Quesadillas?
Next time I might add some Portobellos to the mix to add a bit of filler and give it more bite and shred my zucchini much larger.
The trick to flipping a tortilla is to use a flat pan. Watch this cool video to see how easy they make it look. And don’t forget to be surprised at the amount of salt they add into this mix. Ick.