This Vegetarian Quesadilla Recipe is made with pesto, zucchini, and baby eggplant. It’s super healthy and more importantly delicious!
Guy’s, this Vegetarian Quesadilla Recipe is so good and good for you! I have been fighting a pretty bad cold since Wednesday and I just want it to go away! I’ve been taking all sorts of pills and herbal remedies but nothing seems to be killing this superbug off completely. Luckily, I’m feeling a little better 🙂 YAY! It’s about time! And, I’m going to Costco today! That will certainly cheer me up. (Free samples 🙂 woohoo!) Anyways, this light vegetarian meal is really quick to put together and didn’t take a whole lot of energy to make, which is what I needed these last few days since I felt like death. Keep on reading and make this for lunch today! It’ll make you feel better.
A few weeks ago, I tweeted about getting a ton of fresh produce. I’m talking loads and loads of vegetables like carrots, kohlrabi, swiss chard, collard greens, zucchini, baby eggplants, and basil! These items don’t usually make it onto my grocery lists for the week, so I was happy to get some new foods to work with. And, they were all organic! Awesome, right? So, my mind went to work on what I could make with all of this food and I instantly thought of pesto. I love the fresh creamy flavor that pesto has and I hadn’t made it in a while. THEN, I came up with this Quesadilla. Oh mama, was I happy I did!
The crunch from the tortilla paired with the creamy chewiness of the cheese along with the eggplant, zucchini, and pesto was pretty darn tasty if I do say so myself. And I don’t have to feel too guilty about eating it because it’s loaded with vegetables. If you don’t have baby eggplants and/or zucchini then you can substitute with whatever veggies you do happen to have. OR, just do pesto and cheese. Any way you choose to make it would be fabulous.
There is nothing wrong with store-bought pesto, but I just prefer to make it myself because then I can make it how I like it. This is what I put into mine:
Vegetarian Quesadilla Recipe with Pesto
This Vegetarian Quesadilla Recipe is made with pesto, zucchini, and baby eggplant. It's super healthy and more importantly delicious!
for the pesto-
- 3-4 cups fresh basil leaves enough to fill your food processor bowl almost completely
- 1 cup toasted pine nuts
- 1 clove garlic minced
- 1/2-2/3 cup parmesan cheese freshly grated
- salt and pepper
- 1/4-1/2 cup light olive oil
for the quesadillas-
- 4 flour tortillas
- 2 cups mozzarella grated
- 1 tablespoon olive oil
- 1 zucchini sliced into thin discs
- 1 baby eggplant sliced into thin discs
- 2 teaspoons butter divided
for the pesto-
- Place all ingredients into the bowl of food processor except for olive oil. Pulse for 15 seconds or so and then turn the machine on and drizzle in olive oil until desired consistency is reached. Store in refrigerator in an airtight container.
for the quesadillas-
- In a large skillet, heat olive oil over medium heat and saute zucchini and baby eggplant until crisp-tender, 5-7 minutes. Remove from skillet and return to heat.
Spread pesto evenly on two tortillas. Sprinkle cheese over top of the pesto and then line cooked vegetables on half of the tortilla.
Melt 1 teaspoon of butter in skillet and place open quesadilla into the hot pan. Cook until the bottom of quesadilla has browned and cheese has melted. Fold tortilla in half to cover the veggies and press down lightly to press them into the melted cheese, so they stay in place. Repeat with another tortilla. Serve warm.