Zucchini Corn Quesadillas with Cilantro Lime Yogurt

Prep Time 15

Cook Time 20

Servings large quesadillas

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

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.

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.

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.

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.

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.