Summer Squash and Zucchini Quesadillas

Start with thawing a low carb tortilla (I recommend https://sietefoods.com/). I buy these in bulk and I freeze them so that I always have them available and save a little money.

• Slice 1 large zucchini (skin on)

• Slice 1 large yellow squash (skin on)

• Slice 1/3 (or if you like a little more…) of a yellow onion

Heat a frying pan over medium high heat and add your squash, onion and zucchini. For oil you can use a light olive oil.

Once you’ve cooked your squash filling (just until it’s no longer crisp, do not over cook!) place that in a large mixing bowl.

In the same frying pan add your bottom tortilla and then sprinkle on a tiny bit of hot pepper blend cheese. To stay plant based use: Uncreamery Ghost Pepper Jack from @mylkguys.com.

Layer as much as you can fit of the squash mixture and place the top tortilla on. Cook for about 40 seconds and then flip to cook the other side!

Remember that this cheese is really spicy so you can use it sparingly. The sautéed zucchini and squash are really juicy so it’s never dry like a lot of quesadillas. 

This entire recipe takes about 10 mins to make. I throw it in a zip lock for lunches on the go!

top with:

a fresh salsa.

Or add a little siracha and avocado as well :)