open-faced zucchini quesadillas with fresh salsa salad

It is hard to believe that it is actually summer here in Berlin. One day it is raining, windy and cold and the next it is sort of warm and uncomfortably humid. As such, we haven’t been eating a whole lot of “summer” foods. Our diet has pretty much stayed the same. Still, every now and then it is nice to just have a simple, light meal – even when the weather allows for a heartier option.

This is (another) healthy(ish) zucchini recipe that is easy and good for a warm day (although you may not want to turn on the oven if it is actually hot where you are). A toaster oven, grill or regular pan would work just as well for melting the cheese. The salsa salad “dressing” is nice because it makes it easier to incorporate all the tasty flavors and textures of the different vegetables throughout the salad.  And if you are really feeling like spicing it up, try adding some chopped jalapeno and/or some cilantro to the mix!

salsa saladfresh salsa salad
2 large handfuls lettuce
3 inch piece cucumber, diced
2 medium tomatoes, seeded and chopped
½ small onion, chopped
juice from ½ a lime
1 tsp sugar
1 clove garlic, minced
1 TBSP olive oil
salt and pepper, to taste

zucchini quesadillas
1 small/medium zucchini, quartered and sliced (about 1.5 cups)zucchini with adobo and spoked paprika
1 TBSP olive oil
½ small onion, sliced
1 tsp adobe seasoning
¼ tsp smoked paprika
pepper to taste
100 grams pepper jack cheese, finely chopped or shredded
juice from ½ a lime

4 tortillas

tortilla with unmelted cheese1. Combine all of the ingredients for the salsa salad, with the exception of the lettuce, in a small bowl and place in the refrigerator to allow the flavors to blend.

2. Heat olive oil in a pan over medium heat. Add the sliced onions and cook until they are almost translucent, about 5 minutes. Add the zucchini, smoked paprika, adobe seasoning and pepper. Mix well and cook for approximately 5 minutes until the zucchini is slightly softened, but continues to maintain its shape. Add the lime juice and cook for an additional 30 seconds.

unmelted openface zucchini quesadilla23. While the zucchini is cooking, preheat your oven to 425F/215C and place your tortillas on a baking tray. Sprinkle with ½ of the cheese.

4. When the zucchini is ready, divide it evenly among the tortillas and sprinkle the remaining cheese on top.  Place the baking tray in the oven and bake until the cheese is melted and the edges of the tortillas are slightly crispy, 5 – 10 minutes depending on the oven.

5. While the cheese is melting, divide the lettuce between two plates and top with 2-3 TBSP of the salsa salad dressing and some of the juice from the bottom of the bowl. Season with salt and pepper to taste.

openfaced zucchini quesadilla6.  Remove the quesadillas from the oven and serve immediately with the salad.

Piep Piep Piep
Guten Appetit!open faced zucchini quesadilla with salsa salad

Looking for more zucchini recipes?  Check out these other tasty options:


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