Zucchini Quesadillas

Now that Eat Your City Culinary Week is over, we can resume with our weekly recipe on Tasty Tuesdays.

Today’s recipe comes from my ‘Simply Organic‘ cookbook that Jill and I use fairly often, but that has been altered slightly. This is a quick and easy (and tasty!) recipe that can get kids eating fresh vegetables easily.

Ingredients for the Zucchini Quesadillas recipe


  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 2 zucchini, shredded
  • 1 pepper, chopped (we use red or yellow for colour)
  • 1 red onion, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh black pepper
  • 2 cups shredded cheese
  • 4 soft tortillas

Shredded zucchini for the zucchini quesadillas

The first thing I do for this recipe is chop the vegetables and shred the zucchini and cheese. Add the oil to a pan and on medium heat add the zucchini, pepper, onion, garlic and cumin. Cook for 5-7 minutes or until all the vegetables are soft. Once they are, remove the pan from the heat and set aside.

Toast the pine nuts in a separate pan briefly until they turn a golden brown. Remove from heat and cool.

Spread the veggie mixture onto half of the tortilla. Add some shredded cheese, fold the tortilla over and place on a pan over medium heat for a couple minutes or until the tortilla is golden on both sides.

All the chopped vegetables and cumin mixed together for the Zucchini Quesadillas

The book also provides a recipe for a tomato-lime salsa to accompany the quesadillas.


  • 1 tomato, chopped
  • juice of 1 lime
  • 1 teaspoon of chili powder

Simply mix all the ingredients together and serve. This salsa also goes well with nachos.

Jillian and I have received plenty of use from our Simply Organic cookbook and we definitely think it is a must buy. A great part about it is that it splits the recipes into growing seasons for the entire yea r(early summer, mid-summer, Indian summer, early winter, etc.).