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Zucchini Corn Quesadillas
Ingredients
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 zucchinis, thinly sliced to ¼-inch thick rounds
  • 1 bell pepper, diced
  • 1 cup corn kernels, frozen, canned or roasted
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup pesto, homemade or store-bought
  • 8 8-inch flour tortillas
  • 2 cups shredded cheddar cheese
Steps
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