ELC Day #1- Zucchini Quesadillas

I love meals with friends. Not in the dressed up, dinner party, use your best manners meals sense, but the bare feet, one more glass of wine than necessary, talk and laugh for hours meals.   My first Eat Local, America! Challenge recipe hails from one of our recent chances to break bread and catch-up with a friend, and is a perfect choice for a weeknight meal for guests.  It’s quick (ready in under 15 minutes) and cleans up some of the zucchini that are beginning to overrun gardeners all over Minnesota.  Top it with a dollop of homemade sour cream  or a fresh cucumber salsa and you’re set to impress.

Zucchini Quesadillas 

By Amy Sippl, inspired by a Taste of Home, 2004 clipping

Ingredients 

1 Tbsp. butterHope Butter, Hope MN
2 cloves garlic, finely chopped St. Paul Farmers’ Market
2 small purple onions, finely chopped St. Paul Farmers’ Market
1/2 C. banana pepper, finely chopped Homegrown
4 C. zucchini, chopped into 1/2″ chunks Homegrown
1/2 Tbsp. cumin
1/2 Tbsp. chili powder
1 Tbsp. fresh cilantro Homegrown
flour tortillas Tortilleria La Perla, Minneapolis, MN
2 C. shredded cheese, choose your favorite, ours was a blend of Muenster and Mozzarella.

Instructions
1. Melt butter in large skillet with a lid over medium-low heat. Add garlic, onions and pepper and sauté for 3 minutes or until tender. Add zucchini and seasonings and cover, allowing vegetables to steam for 4-5 minutes longer. Zucchini should be tender but not mushy; it should have some crunch but not be raw. Remove from heat.

2. Place one tortilla on a flat skillet over low heat. Spread 1/4 C. of vegetable mixture and 1/4 c. of cheese on tortilla. Top with a second tortilla and allow to cook over low heat 2-3 minutes on each side or until browned and cheese is melted. Serve with favorite salsa or favorite taco toppings.

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