Looking for a healthy, quick and easy vegetarian weeknight dinner? Try these zucchini quesadillas with black beans, corn, spicy serrano and onion.

Summer is in full swing and zucchini is definitely abundant in many gardens. So if you find yourself wondering how to use up another zucchini, try these quesadillas. Packed with flavour, and using some plant-based protein (hello beans!), they're a fun and healthy dinner option. Make them small or large and keep them stashed away in the freezer for a quick snack, lunch or dinner.

Ingredients

• avocado oil
• zucchini
• yellow onion
• serrano pepper
• corn kernels (fresh or frozen)
• canned black beans
• taco seasoning
• salt and pepper
• Monterey Jack cheese
• tortillas
• Greek yogurt (for serving)
• cilantro (for serving)

How to Make Zucchini Quesadillas

Heat a large skillet over medium. Drizzle in the oil and once hot, add the zucchini. Cook until softened and cooked through, about eight to ten minutes. Season with salt and pepper.

To the skillet with the zucchini, add the onion, pepper and corn. Cook until softened slightly, about three minutes.

Add the black beans, taco seasoning and season with salt and pepper. Toss everything together and set the mixture aside.

Lay a tortilla on a flat surface and scatter some cheese on one side.

Place a spoonful of the zucchini mixture on top of the cheese and sprinkle a bit more cheese on top. Fold the other half over, pressing down gently.

Repeat with remaining tortillas.

Heat a nonstick skillet over medium heat and drizzle with a small amount of avocado oil, or lightly spray the tortillas with avocado oil spray.

Carefully place a quesadilla in the nonstick skillet and cook for about three to four minutes per side, until lightly browned and crispy. 

Adjust the heat as needed to prevent the quesadillas from browning too quickly.

Serve with yogurt and cilantro. Enjoy!

Tips

• Don't overfill: when filling the zucchini quesadillas, don't overfill them as they will leak out and cause a mess.
• Use a nonstick skillet: personally I find using a nonstick skillet the easiest when making quesadillas. You could also try baking them in the oven if needed.
• Don't skimp on the cheese: if you want an ooey, gooey, cheese pull (and who doesn't) then add a good amount of cheese to your quesadillas. This also helps hold them together.
• Cook over medium-low heat: you want to cook these zucchini quesadillas over a lower heat to allow the cheese to melt before the tortilla gets too browned. It's similar to making a grilled cheese.
• Make them fresh: when they're made fresh, they'll remain crispy on the outside with melty cheese inside and taste the best. If you're making a large batch and you have a griddle, use that!
• Use flour tortillas: corn tortillas will crack and break, so it's best to stick to flour tortillas for quesadillas.

Substitutions

• Dairy-free: use your favourite vegan cheese.
• Frozen corn: use fresh or frozen corn. If using frozen, there is no need to thaw first.
• Serrano: omit, or use another type of pepper such as jalapeño.

How to Prep & Freeze Zucchini Quesadillas

To store in the fridge:

• Keep the cooked zucchini mixture separate from the tortillas in sealed containers in the fridge.
• Assemble and heat through using the same cooking directions.

To freeze:

• Cook the filling and assemble the zucchini quesadillas. Wrap them individually in plastic wrap. Lay them in a single layer on a baking sheet and place in the freezer.
• Once the quesadillas are frozen, transfer them to a freezer bag for up to three months.
• To cook from frozen, let them thaw in the fridge overnight and then reheat in a skillet until cooked through, browned and the cheese has melted.

Ingredients & Products I Recommend:

Kosher salt:‍

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.‍

Avocado Oil:

‍I prefer using avocado oil for high heat cooking. I love using Chosen Foods avocado oil and their avocado oil spray.

Other Taco Recipes To Try

I could eat tacos every day. So here are some other amazing taco recipes to check out!

• Salmon Tacos with Mango Salsa
• Cool Ranch Chicken Tostadas
• Jerk Shrimp Tacos
• Salmon Tostadas
• Crispy Oven Baked Shredded Chicken Tacos
• Thai Red Curry Salmon Tacos
• Instant Pot Pork Carnitas
• Al Pastor Salmon Tacos
• Instant Pot Shredded Chicken Tacos
• Paleo Coconut Crusted Fish Tacos
• Vegan Roasted Cauliflower Tacos
• Breakfast Tacos with Eggs and Salsa Verde
• Easy Air Fryer Chicken Taquitos

Are you ready to make these? Let's get to it!

If you make these zucchini quesadillas please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!