Curried Spinach and Zucchini Quesadillas
 
 
Quesadillas get an Indian fusion twist with a curry-spiced veggie filling!
Yield: 4 quesadillas
Ingredients
  • 2 tbsp olive oil
  • 2 large shallots, minced
  • 3 cloves garlic, minced
  • 2 tsp curry powder
  • 2 medium zucchini, chopped
  • 1.5 lb mixed heirloom tomatoes, chopped
  • 4-6 (8-inch) tortillas
  • 4 slices light Havarti cheese
  • 2 cups baby spinach leaves
Instructions
  1. Heat the oil in a large skillet over medium heat. Add the shallots and garlic and saute, stirring occasionally, for 3 minutes. Stir in the curry powder and cook for 30 seconds. Add in the zucchini. Cook, stirring for 4-5 minutes, or until tender. Add in the tomatoes and cook for 2 minutes. Remove from heat and season to taste with salt and pepper.
  2. Spread a tortilla out on a work surface. Cover half of the tortilla with the zucchini-tomato filling. Top with a slice of cheese and a handful of baby spinach. Fold the tortilla over so that it covers the filling.
  3. Brush a large nonstick skillet with olive oil. Put the quesadilla in the pan and cook, 2 minutes on each side.
Notes
Adapted from McCormick
Nutrition Information
Serving size: 1 quesadilla
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/09/curried-spinach-and-zucchini-quesadillas.html