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Vegetarian Quesadilla
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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!
Course Dinner, Lunch
Cuisine Italian, Mexican
Keyword vegetarian lunch, vegetarian quesadilla, vegetarian quesadilla recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 687kcal
Author Lauren

Ingredients

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

Instructions

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.

Nutrition

Calories: 687kcal | Carbohydrates: 25g | Protein: 22g | Fat: 58g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium: 466mg | Potassium: 569mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1220IU | Vitamin C: 13.8mg | Calcium: 409mg | Iron: 3.9mg