Zucchini and Corn Quesadillas with Avocado Crema

These zucchini and corn quesadillas are a quick and easy weeknight meal that are perfect for summer. The zucchini and corn are cooked in a skillet until softened, then seasoned with chili powder, salt, and black pepper. The tortillas are heated in the microwave or on a griddle, then filled with the zucchini and corn mixture and topped with avocado crema. The quesadillas are folded in half and served immediately.

I first had these quesadillas at a friend's house a few years ago, and I've been making them ever since. They're so easy to make, and they're always a hit with my family and friends. I love that they're a great way to use up zucchini from my garden. I also like to add other vegetables to the quesadillas, such as bell peppers, onions, or tomatoes.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 zucchini, thinly sliced
• 1 cup corn kernels
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 whole-wheat tortillas
• 1/2 cup avocado crema

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the zucchini and corn to the skillet and cook until softened, about 5 minutes.
3. Stir in the chili powder, salt, and black pepper.
4. Heat the tortillas in the microwave or on a griddle.
5. Place a few spoonfuls of the zucchini and corn mixture on each tortilla.
6. Top with avocado crema.
7. Fold the tortillas in half and enjoy!

Why It Works

• The zucchini and corn are cooked in a skillet until softened, which allows them to release their natural sweetness.
• The chili powder, salt, and black pepper add flavor to the zucchini and corn.
• The avocado crema adds a creamy and tangy flavor to the quesadillas.
• The tortillas are heated in the microwave or on a griddle, which makes them soft and pliable.