Yesterday was a good day. After being out and about all morning, we came home and had a picnic in the backyard. We took our sandwich slices and our lemonades and our cheese squares and we parked our quilt under the blueberry bushes. These two little turkeys still get excited about this type of thing and Perry kept saying over and over, This is the best lunch I've ever had!
Later, when it was time for dinner, I couldn't bring myself to eat inside at the table so I sat outside on the patio (alone) and enjoyed my yummy Zucchini Quesadillas by myself (it was so nice). I make these just about every other week or so and it is one of the few recipes that I know by heart.
From the March/April 2003 issue of Everyday Food
Zucchini Quesadillas
4 tablespoons olive oil1 onion, coarsely chopped (I usually use a red onion)
Salt
4 cloves garlic, minced
2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
1 cup frozen corn kernels (4 ounces)
1/4 cup chopped fresh cilantro (optional)
4 (8-inch) flour tortillas (I use whole spelt {no surprise by now})
2 cups grated pepper jack cheese (now, here I actually use regular jack cheese and add in about a tablespoon of crushed red pepper)
Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.
Do my kids ever eat these? Sadly, no. But I really don't like to share them anyway so it works out.
Enjoy!


