1. Heat oil in a medium skillet over medium-high heat; add onions and cook until they begin to soften. 2. Add zucchini, corn, jalapeno, a squirt of lemon or lime juice and seasonings to taste; Lower heat to medium and cook until veggies are tender. 3. Place tortilla in a large skillet over low heat; place cheese and tomato slices on half the tortilla, top with zucchini mixture, and fold the empty side of the tortilla over it, pressing down lightly with a spatula. 4. When the cheese begins to melt and the tortilla starts to brown, flip and brown the other side as well. 5. Slice into wedges and serve with salsa or sour cream. 6. **For 2 quesadillas (or a mega-quesadilla), double the filling ingredients, spread them on the entire tortilla and place another tortilla on top -- flipping is a little trickier, but otherwise the method is the same). ---------------------------------------------------------------------------
Nutrition
Ingredients
