Greek Zucchini Quesadillas

with tomato and Kalamata olive salsa

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Calorie-Conscious Icon
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A note about serious food allergies

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.

In Your Box (serves 2)

  • 4½ oz. Heirloom Cherry Tomatoes
  • 1 oz. Pitted Kalamata Olives
  • 2 Garlic Cloves
  • 0.125 oz. Oregano
  • 1 Zucchini
  • 1 Red Onion
  • Info
    4 Small Flour Tortillas
  • Info
    2 oz. Shredded Mozzarella
  • Info
    2 oz. Feta Cheese
  • Nutrition (per serving)

  • Calories
    614
  • Carbohydrates
    61g
  • Fat
    34g
  • Protein
    24g
  • Sodium
    2300mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Core tomato and cut into ¼" dice. Drain, rinse, and cut roasted red pepper into ¼" dice. Slice olives into thin rounds. Mince garlic. 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.

  • Step 2 - Make the Olive Salsa
    2

    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.

  • Step 3 - Cook the Zucchini-Onion Mixture
    3

    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.

  • Step 4 - Make the Quesadillas
    4

    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.

  • Step 5 - Cook the Quesadillas
    5

    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.