Looking for a delicious no cook summer dinner recipe? Yeah, I usually am as well. These zucchini quesadillas are the perfect combination of fresh produce for great nutrients and just plain deliciousness. Topped with roasted corn salsa, it's summer perfection!
To pan sear, simply cut raw kernels off corn cob. Heat 1 tablespoon olive oil in pan over medium-high heat. Add corn, cook 10-12 minutes, stirring occasionally, until corn starts to brown! Let cool if desired.
Combine roasted kernels with green onions, cilantro, lime juice, and salt. Set aside. Can be made up to 1 day ahead of time.
Quesadillas
Heat the oil in a large skillet over medium-high heat. Add the zucchini and onion and cook until the vegetables being to soften and brown, about 5 minutes. Stir in the salt and pepper. Turn off the heat.
Place one tortilla on a large plate. Spread the cheese evenly over it. Top with the warm vegetables and spread evenly. Place the second tortilla on top.
Return the same skillet used to cook the vegetables to medium-high heat. Slide the quesadilla into the skillet and cook for 1 to 2 minutes on each side, until browned.
Slide it onto a cutting board and cut into wedges. Serve warm topped with the corn salsa.
Notes
Any kind of grilled or roasted corn is fine here. Pan sear recipe is included here, but grilled, bbqed, or roasted are all fine.Save this recipe on Pinterest!Make this recipe? I'd love to see how it turned out…PINTEREST: Upload a photo and your review to this Pin!INSTAGRAM: Tag me @lucismorsels and use #LMrecipes