Cheesy Zucchini Quesadillas with Heirloom Tomato Salsa and Corn Crema
Quesadillas are stuffed with zucchini and mozzarella cheese, then topped with fresh summer heirloom tomato salsa and corn crema.
Yield: 4 servings
  • 4 tbsp olive oil
  • 2 medium zucchini, thinly sliced lengthwise
  • 8 burrito-sized flour tortillas
  • 3 medium heirloom tomatoes
  • sea salt and freshly ground black pepper
  • 1 dash cider vinegar
  • 3 fresh basil leaves, thinly sliced
  • 8 oz fresh mozzarella, thinly sliced
For the corn crema
  • 1 ear of corn, kernels removed and milked
  • 2 cups Greek yogurt
  • ¼ cup cotija cheese, crumbled
  • ¼ to ½ tsp chili powder
  • juice of 2 limes
  • 1 small bunch of cilantro, coarsely chopped
  • 2 tbsp olive oil
  • sea salt
  1. Heat oven to 400F or heat a grill to cook over medium-high heat. If roasting, arrange zucchini in a single layer on one or two baking pans, as needed. Brush with 2 tbsp of the olive oil, season with salt and black pepper, and roast until tender, about 15-20 minutes. Alternatively, to grill it, brush the zucchini with 2 tbsp of olive oil and grill until lightly charred, about 2 minutes.Transfer zucchini to a platter once cooked.
  2. Chop the tomatoes into bite size chunks. Toss with 2 tbsp of the olive oil, salt, and black pepper. Season with a dash of cider vinegar, if desired. Stir in the basil.
  3. Top four of the tortillas with enough zucchini and mozzarella to cover them. Top with the remaining tortillas. Grill or fry on a nonstick pan until crisp on the bottom, about 3-4 minutes. Flip and cook until cheese is melted and the second side is crisp. Repeat until all quesadillas are cooked. Serve with salsa and corn crema.
For the corn crema
  1. Combine the corn, corn milk, yogurt, cheese, chili powder, lime juice, cilantro, and olive oil in a food processor. Pulse until smooth. Season to taste with salt and pulse again. Serve at room temperature.
Recipe by Joanne Eats Well With Others at