Fresh, healthy Greek flavors get the Tex-Mex treatment with these veggie quesadillas. Zucchini and onion form the filling between tortillas oozing with melty mozzarella cheese. Topped with crumbles of feta cheese and an irresistible roasted red pepper-olive salsa, this calorie-conscious meal has enough flavor to stretch from the Mediterranean Sea to the Gulf of Mexico.
Core tomato and cut into ¼" dice.
Drain, rinse, and cut roasted red pepper into ¼" dice.
Slice olives into thin rounds.
Stem and mince oregano.
Trim zucchini ends, quarter lengthwise, and cut into ¼" dice.
Halve and peel onion. Cut halves into ¼" slices.
Coarsely chop a few onion slices to make about 1 Tbsp. chopped onion.
Make the Olive Salsa
Stir together tomatoes, roasted red peppers, olives, 1 Tbsp. chopped onion (or to taste), garlic (to taste), oregano, 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper in a small mixing bowl.
Set aside for flavors to marry.
Cook the Zucchini-Onion Mixture
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil, zucchini, and sliced onion to hot pan.
Cook, stirring often, until browned and fork-tender, 3-5 minutes.
Season with ½ tsp. salt and ¼ tsp. pepper.
Transfer to a plate and allow to cool 2 minutes.
Wipe pan clean and reserve.
Make the Quesadillas
Lay tortillas out on a clean counter.
Sprinkle mozzarella cheese on half of each tortilla and add zucchini-onion mixture.
Top with feta cheese (reserve a pinch for garnish).
Fold tortilla over filling and press gently so it holds in place.
Cook the Quesadillas
Place pan used to cook vegetables over medium heat.
Add 1 tsp. olive oil to hot pan.
Working in batches, place two or three quesadillas in pan (there should be no overlap).
Cook until golden brown, 2-4 minutes per side.
Remove quesadillas from pan, add 1 tsp. olive oil to pan, and repeat with remaining quesadillas.
Halve quesadillas. Place on a plate, garnish with reserved feta cheese, and serve with olive salsa.