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!
Servings 4
Calories 687kcal
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
