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If you're looking for a delightful dish that combines fresh ingredients with rich flavors, look no further than Sweet Corn & Zucchini Quesadillas. This recipe not only tantalizes the taste buds but also offers a nutritious twist to a classic favorite. The combination of sweet corn and tender zucchini wrapped in a crispy tortilla creates a satisfying meal that's perfect for lunch, dinner, or even a quick snack. What makes this recipe particularly appealing is its simplicity and versatility, making it a staple for both busy weeknights and leisurely weekend meals.

Sweet Corn & Zucchini Quesadillas

Discover the deliciousness of Sweet Corn & Zucchini Quesadillas, a perfect blend of fresh ingredients and rich flavors. This versatile recipe offers a nutritious twist on a classic favorite, making it ideal for lunch, dinner, or a quick snack. With its vibrant colors and scrumptious filling, these quesadillas cater to all ages and can easily be customized to suit various tastes. Enjoy the health benefits of zucchini and sweet corn while indulging in this easy and satisfying meal.
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Ingredients
  

2 large zucchinis, grated

1 cup sweet corn (fresh or frozen)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1 cup shredded Monterey Jack cheese (or your preferred cheese)

1/2 cup crumbled feta cheese (optional for a tangy flavor)

6 large flour tortillas

Olive oil or butter (for frying)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Vegetable Filling:

    - Heat a drizzle of olive oil in a large skillet over medium heat. Once the oil shimmers, add the finely chopped red onion. Sauté for about 2-3 minutes, or until the onion becomes translucent and tender.

      - Incorporate the minced garlic and grated zucchini into the skillet. Continue to cook for an additional 4-5 minutes, stirring occasionally, until the zucchini is soft and has released some of its moisture.

        - Mix in the sweet corn, ground cumin, smoked paprika, salt, and black pepper. Cook for another 3-4 minutes, allowing the flavors to meld and the mixture to heat through. If you choose to include it, gently fold in the crumbled feta cheese now. Remove the skillet from heat and set aside.

          Assemble the Quesadillas:

            - Preheat a clean skillet or griddle over medium heat.

              - Once heated, place one tortilla into the skillet. On one half of the tortilla, spread a generous portion of the vegetable filling, then sprinkle a good amount of the shredded Monterey Jack cheese on top. Fold the tortilla over to cover the filling.

                - Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese melts beautifully. Carefully remove the quesadilla from the skillet and keep warm, repeating this process with the remaining tortillas and filling.

                  Serve:

                    - Cut each quesadilla into wedges for easy sharing. Sprinkle with freshly chopped cilantro for a burst of flavor and freshness. Serve with tasty lime wedges on the side to squeeze over the top for a zesty kick!

                      Prep Time | Total Time | Servings: 15 mins | 30 mins | 4 servings