2 c. thinly sliced zucchini and/or yellow summer squash (about 10 ounces)
4 (8-inch) whole wheat flour tortillas
3/4 c. crumbled Cotija cheese (or shredded cheddar or Monterey Jack)
2/3 c. Thinly sliced scallions
1 serrano or jalapeño chile, thinly sliced
1 tbsp. plus 1 teaspoon olive oil
1 avocado, diced
3/4 c. store-bought fresh tomato salsa (or tomatillo salsa)
Lime wedges, for serving
- Divide half the zucchini between 2 tortillas and top with half the cheese. Top with remaining zucchini and cheese. Sprinkle with half the scallions and half the chile. Cover with remaining 2 tortillas, and press down.
- Heat a large nonstick skillet over medium-high heat. Brush pan with 1 teaspoon oil. Place 1 quesadilla in pan and cook, pressing with a spatula, until golden brown on bottom, about 2 minutes. Brush top with 1 teaspoon more oil and carefully flip. Cook until crisp and filling is warmed through, about 5 minutes more. Repeat with second quesadilla, using remaining 2 teaspoon oil if needed.
- Cut quesadillas into quarters. Top with avocado and remaining scallions and chile. Serve with salsa and lime wedges.
PER SERVING 339 calories, 21 g fat (6 g saturated fat), 11 g protein, 31 g carb, 3 g sugar, 7 g fiber, 814 mg sodium, 23 mg cholesterol per serving
This recipe originally appeared in the July/August 2016 issue of Dr. Oz The Good Life.