Summer zucchini, sweet corn, garlic, and spicy jalapeno make for a delicious end of summer quesadilla filling. It’s sweet, spicy, creamy, crunchy, and served with a cooling cilantro yogurt sauce for dipping.
Ingredient highlight
Zucchini! These summer squash have a water content of 95%, making them great for hydration and are super refreshing in the summertime. They don’t have an impressive nutrient profile, but they do contain potassium and vitamin C in smaller amounts.
Servings 4 large quesadillas
Prep Time 15 minutes 
Cook Time 20 minutes Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, thinly sliced or smashed*
- 4-5 cups finely diced zucchini (from about 1.5 lbs)
- 1 1/2 tsp kosher salt, divided
- 2 cups corn kernels (from about 2 ears corn or use frozen)**
- 1 jalapeno, finely chopped
- 1.5-2 cups shredded chicken or 1 (15 oz) can of pinto or white beans (optional)***
- 3 tbsp plain cream cheese (optional)****
- 3 cups grated cheddar or mozzarella cheese
- 4 large burrito-size tortillas
For the cilantro yogurt:
- 1 cup plain whole milk Greek yogurt
- 1/2 cup finely chopped cilantro (leaves and stems)
- 1 tbsp lime juice
- 2 tsp dijon mustard
- 1/2 tsp kosher salt
- *The more you chop your garlic, the stronger the garlic flavor. Smash them with the back of your knife for the most subtle flavor or thinly slice for a stronger flavor. You can also remove the cloves after you’ve cooked them if you don’t want a strong garlic flavor (or garlic breath)!
- **You could also skip the corn and use 2 cups worth of any other veggie (chopped small) or just add some greens like spinach or kale.
- ***Add extra protein here if you want or leave it out.
- ****I recommend adding cream cheese for a creamier, richer filling, but you can also skip it.
- Bake them! ~ You could also bake these at 425F. Brush the outside of the tortilla with oil before filling them. Bake for 8 minutes, then flip and bake for another 8 minutes, or until golden.
Instructions
- In a large skillet over medium heat, add the oil and garlic and cook for 1 minute. Leave the garlic in for a stronger flavor or remove it for a more subtle garlic flavor (see note).
- Add the zucchini and 1 teaspoon salt, increase the heat to medium-high, and cook until softened and browning in spots, about 7-10 minutes, stirring occasionally. Stir in the corn and jalapeno and cook for another 2 minutes, stirring occasionally.
- Remove from heat, transfer to a large bowl and stir in your protein of choice (if using) along with cream cheese (if using) and remaining ½ teaspoon salt (only add more salt if you’ve added a protein). Stir until the cream cheese is melted and combined, then stir in the cheddar and mix until evenly distributed.
- In a small bowl, mix together the yogurt, cilantro, lime, mustard, and salt until combined.
- Clean out the large skillet so you can use it to fry the tortillas. Add about 1 cup of filling to your tortilla, spread it out onto half of the tortilla, then fold over into a half moon shape.
- In the large skillet over medium-high heat, add enough oil to lightly coat. Once the skillet is hot, reduce the heat to medium and add your quesadillas. Cook for about 3 minutes on each side, or until golden.
- Cut into triangles and serve with the cilantro yogurt for dipping.
Items you can prep ahead (optional)
- Smash or thinly slice 2 cloves garlic
- Finely dice 4-5 cups worth zucchini (from about 1.5 lbs)
- Slice 2 cups corn kernels (from about 2 ears corn or use frozen)
- Finely chop 1 jalapeno
- Cook and shred chicken (if using) or use rotisserie
- Grate 3 cups cheddar or mozzarella cheese
- Finely chop ½ cilantro (leaves and stems)
- Make yogurt cilantro sauce
Substitutions:
- To make vegan, use a vegan cheese and cream cheese (if using) alternative. You can use a vegan yogurt alternative for the sauce or just serve with guacamole or marinara.
- To make gluten-free, use a gluten-free tortilla (the Siete brand cassava tortillas are my favorite option).
- Sub any other end of summer produce for the zucchini and/or corn.
- While this is meant to be an end of summer produce quesadilla, any veggies can be substituted here.
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
- Quesadillas: in the fridge for up to 4 days or freeze for up to 2 months.
- Cilantro yogurt sauce: up to 6 days in the fridge.
Leftovers + Repurposing:
- Warm up leftover quesadillas in a covered skillet until the cheese is melted and the filling is warmed through. Serve with cilantro yogurt sauce or guac.
- Make a grilled cheese using the leftover filling.
- Use leftover filling for enchiladas or tacos.
- Add leftover filling to scrambled eggs.
- Leftover sauce would be delicious on tacos, enchiladas, quesadillas, bowls, or with simple grilled chicken.
Servings 4 large quesadillas Prep Time 15 minutes Cook Time 20 minutes Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, thinly sliced or smashed*
- 4-5 cups finely diced zucchini (from about 1.5 lbs)
- 1 1/2 tsp kosher salt, divided
- 2 cups corn kernels (from about 2 ears corn or use frozen)**
- 1 jalapeno, finely chopped
- 1.5-2 cups shredded chicken or 1 (15 oz) can of pinto or white beans (optional)***
- 3 tbsp plain cream cheese (optional)****
- 3 cups grated cheddar or mozzarella cheese
- 4 large burrito-size tortillas
For the cilantro yogurt:
- 1 cup plain whole milk Greek yogurt
- 1/2 cup finely chopped cilantro (leaves and stems)
- 1 tbsp lime juice
- 2 tsp dijon mustard
- 1/2 tsp kosher salt
- *The more you chop your garlic, the stronger the garlic flavor. Smash them with the back of your knife for the most subtle flavor or thinly slice for a stronger flavor. You can also remove the cloves after you’ve cooked them if you don’t want a strong garlic flavor (or garlic breath)!
- **You could also skip the corn and use 2 cups worth of any other veggie (chopped small) or just add some greens like spinach or kale.
- ***Add extra protein here if you want or leave it out.
- ****I recommend adding cream cheese for a creamier, richer filling, but you can also skip it.
- Bake them! ~ You could also bake these at 425F. Brush the outside of the tortilla with oil before filling them. Bake for 8 minutes, then flip and bake for another 8 minutes, or until golden.
Instructions
- In a large skillet over medium heat, add the oil and garlic and cook for 1 minute. Leave the garlic in for a stronger flavor or remove it for a more subtle garlic flavor (see note).
- Add the zucchini and 1 teaspoon salt, increase the heat to medium-high, and cook until softened and browning in spots, about 7-10 minutes, stirring occasionally. Stir in the corn and jalapeno and cook for another 2 minutes, stirring occasionally.
- Remove from heat, transfer to a large bowl and stir in your protein of choice (if using) along with cream cheese (if using) and remaining ½ teaspoon salt (only add more salt if you’ve added a protein). Stir until the cream cheese is melted and combined, then stir in the cheddar and mix until evenly distributed.
- In a small bowl, mix together the yogurt, cilantro, lime, mustard, and salt until combined.
- Clean out the large skillet so you can use it to fry the tortillas. Add about 1 cup of filling to your tortilla, spread it out onto half of the tortilla, then fold over into a half moon shape.
- In the large skillet over medium-high heat, add enough oil to lightly coat. Once the skillet is hot, reduce the heat to medium and add your quesadillas. Cook for about 3 minutes on each side, or until golden.
- Cut into triangles and serve with the cilantro yogurt for dipping.
Items you can prep ahead (optional)
- Smash or thinly slice 2 cloves garlic
- Finely dice 4-5 cups worth zucchini (from about 1.5 lbs)
- Slice 2 cups corn kernels (from about 2 ears corn or use frozen)
- Finely chop 1 jalapeno
- Cook and shred chicken (if using) or use rotisserie
- Grate 3 cups cheddar or mozzarella cheese
- Finely chop ½ cilantro (leaves and stems)
- Make yogurt cilantro sauce
Substitutions:
- To make vegan, use a vegan cheese and cream cheese (if using) alternative. You can use a vegan yogurt alternative for the sauce or just serve with guacamole or marinara.
- To make gluten-free, use a gluten-free tortilla (the Siete brand cassava tortillas are my favorite option).
- Sub any other end of summer produce for the zucchini and/or corn.
- While this is meant to be an end of summer produce quesadilla, any veggies can be substituted here.
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
- Quesadillas: in the fridge for up to 4 days or freeze for up to 2 months.
- Cilantro yogurt sauce: up to 6 days in the fridge.
Leftovers + Repurposing:
- Warm up leftover quesadillas in a covered skillet until the cheese is melted and the filling is warmed through. Serve with cilantro yogurt sauce or guac.
- Make a grilled cheese using the leftover filling.
- Use leftover filling for enchiladas or tacos.
- Add leftover filling to scrambled eggs.
- Leftover sauce would be delicious on tacos, enchiladas, quesadillas, bowls, or with simple grilled chicken.
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