Folks, it’s zucchini time.  We’ve been eating lots of zucchini lately and since National Sneek Some Zucchini Onto Your Neighbors Porch Day isn’t until August, I’ve been experimenting.  The good news is that this abundant veg makes a delicious cake, and it also goes really well with…. cheese!  This is more of an idea/method than a recipe.  You will need some zucchini, some onion, maybe garlic, cheese of your choice, and tortillas.

Chop the onions first and saute in olive oil over medium heat until they are translucent.  Add the garlic if you’re using it, then the zucchini.  Cook the veg all together to desired doneness.  I like my squashes very well done, so this step took a while.  I also love to have leftovers, so I made a LOT.

Meanwhile, preheat the broiler in the oven and slice or shred your cheese.  Place tortillas on baking sheets and cover with cheese and the cooked zucchini mixture.  I took a picture of my tortillas spread with cooked veg and slices of cheese, but it was not a photogenic phase of the preparation process.  Place the pans in the oven and broil until the cheese is melted, then remove the pans and carefully fold the tortillas to ‘close’ the quesadillas.  Return pans to oven and broil until the tortillas are puffed and lightly browned.  Take the pans back out of the oven and flip the quesadillas, then brown the other side.  This only takes a few minutes per side, so keep an eye on it.  Serve with rice, beans, and fresh avocado!