Easy & healthy quesadilla using low calorie zucchinis and any cheese of your preference. My cheese of choice (I mean, what I had on hand) is goat cheese. Since zucchinis are a little bit taste free, the creamy and a little bit of tartness of the goat cheese make this a very interesting dish.
Zucchinis are outstanding source of manganese and vitamin C. Zucchini is the best source of dietary fiber that will keep your body in the best shape for the long run. It also contains vitamin A, magnesium, folate, potassium, copper, and phosphorus .
Zucchinis are well known to reduce weight but boosts the nutrient value of your diet. It helps to promote eye health, and prevents all the diseases that occur from vitamin C deficiency like scurvy, sclerosis, and easy bruising. It helps to cure asthma and has a high content of vitamin C, carbohydrates, protein and fiber. Zucchini contains significant quantities of potassium, folate, and vitamin A, all of which are important for general good health. Zucchini, when eaten regularly, can effectively lower your homocysteine levels. (https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-zucchini.html)
I tried to keep this dish low in calories by using zucchinis which has only 9 calories for every 1/2 cup cooked and kept it oil free by using a non-stick pan.
Recently, I became gluten intolerant (though I still eat food with gluten but it hurts my stomach after an hour), so I used corn tortillas in place of flour tortillas.
1 medium zucchini sliced
4 small corn tortillas
3-4 tablespoons goat cheese (more if you want- you can also use Mozzarella or Monterey jack cheese)
salt & pepper to taste
salsa (on the side – optional)
Cook the zucchini slices in a non-stick pan on medium heat. Season to taste. Set aside.
On the same pan, heat the corn tortillas and set aside after.
On the same non-stick pan, assemble the the quesadilla. Put one tortilla, add 1/4 of the goat cheese. Add half of the zucchinis and top with another 1/4 of the goat cheese. Cook for two minutes and the turn /flip the quesadilla and cook for another two minutes making sure that the cheese had melted.
Repeat directions with the remaining ingredients.
Slice in half or quarters and serve with salsa.
Serve it while it’s hot and the cheese is still melted.
If you want a crispier quesadilla, you can cook it in oil. But I wanted to keep it oil free so I skipped the oil.