Zucchini Corn Quesadillas with Cilantro Lime Yogurt

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 tbsp olive oil

2 cloves garlic, thinly sliced or smashed*

4-5 cups finely diced zucchini (from about 1.5 lbs)

1 1/2 tsp kosher salt, divided

2 cups corn kernels (from about 2 ears corn or use frozen)

1 jalapeno, finely chopped

1 ½ cups shredded chicken or 1 (15 oz) can of pinto or white beans (optional)**

3 tbsp plain cream cheese (optional)***

3 cups grated cheddar or mozzarella cheese

4 large burrito-size tortillas

1 cup plain whole milk Greek yogurt

1/2 cup finely chopped cilantro (leaves and stems)

1 tbsp lime juice

2 tsp dijon mustard

1/2 tsp kosher salt

*The more you chop your garlic, the stronger the garlic flavor. Smash them with the back of your knife for the most subtle flavor or thinly slice for a stronger flavor. You can also remove the cloves after you’ve cooked them if you don’t want a strong garlic flavor (or garlic breath)!

**Add extra protein here if you want or leave it out.

***I recommend adding cream cheese for a creamier, richer filling, but you can also skip it.

Bake them! ~ You could also bake these at 425F. Brush the outside of the tortilla with oil before filling them. Bake for 8 minutes, then flip and bake for another 8 minutes, or until golden.

Directions

In a large skillet over medium heat, add the oil and garlic and cook for 1 minute. Leave the garlic in for a stronger flavor or remove it for a more subtle garlic flavor (see note).

Add the zucchini and 1 teaspoon salt, increase the heat to medium-high, and cook until softened and browning in spots, about 7-10 minutes, stirring occasionally. Stir in the corn and jalapeno and cook for another 2 minutes, stirring occasionally.

Remove from heat, transfer to a large bowl and stir in your protein of choice (if using) along with cream cheese (if using) and remaining ½ teaspoon salt (only add more salt if you’ve added a protein). Stir until the cream cheese is melted and combined, then stir in the cheddar and mix until evenly distributed.

In a small bowl, mix together the yogurt, cilantro, lime, mustard, and salt until combined.

Clean out the large skillet so you can use it to fry the tortillas. Add about 1 cup of filling to your tortilla, spread it out onto half of the tortilla, then fold over into a half moon shape.

In the large skillet over medium-high heat, add enough oil to lightly coat. Once the skillet is hot, reduce the heat to medium and add your quesadillas. Cook for about 3 minutes on each side, or until golden.

Cut into triangles and serve with the cilantro yogurt for dipping.