1 medium zucchini, halved lengthwise and thinly sliced
1/2 tsp salt
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp crushed red pepper flakes
2 green onions, thinly sliced
4 ounces white cheddar cheese, shredded
2 8-inch flour tortillas
sour cream for serving
DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the corn, zucchini, and salt. Cook, stirring occasionally, until zucchini is softened, about 3 minutes.
Add the garlic, cumin, red pepper flakes, and green onion to the pan, stir and cook for 30 seconds. Take the pan off the heat and stir in the cheese.
Lay out the tortillas and spread the filling evenly over half of each tortilla. Fold the tortillas in half and press lightly.
Wipe your skillet clean, lightly oil it and get it hot over medium heat. Cook the quesadillas in the pan until browned and crispy then flip over and brown the other side, about 1 to 2 minutes per side.
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