Zucchini Quesadillas

It is another busy week at Casa Eating Deliciously. Seems like everyone is trying to enjoy those last few days of summer vacation before Labor Day and the return of school. With all the out of town guests and weekday trips I need meals that are easy to prepare without compromising on taste. This recipe is quick and delicious with a bonus of using fresh vegetables and herbs that you might have hanging around in your garden.

Zucchini Quesadillas

recipe adapted from $5 Dinners

2 cups shredded mozzarella cheese
¼ cup shredded parmesan cheese
Handful fresh basil leaves, minced
Handful fresh parsley, minced
2 garlic cloves, crushed
1 pint grape tomatoes, quartered
1 red bell pepper, halved
1 large zucchini, halved
8 soft taco size tortillas

Heat the grill to medium heat. Lightly brush the red bell pepper and zucchini halves with olive oil.

Place the red bell pepper and zucchini halves flesh side down on the grill. Grill for about 5 minutes or until the vegetables have black grill marks. Remove the vegetables from the grill and let them cool slightly.

In a large bowl, combine the cheeses, basil, parsley, garlic, and cherry tomatoes. Dice the red bell pepper and zucchini and add to the bowl, stirring gently to combine. Spoon the mixture on one of the tortillas and cover with another tortilla. Repeat with remain tortillas and filling.