As I mentioned in this post, I’ll be blogging Thanksgiving recipes every day from Saturday through Thanksgiving Day. Tomorrow I was going to start things off with an appetizer, and then Sunday I was going to move on to some sides. Well, I decided that just one appetizer wasn’t enough, so I’m getting started a little early today with these zucchini and onion quesadillas. They’re so easy to make, you can have a pile of ‘em ready in just a few minutes for your hungry guests! Here’s what you’ll need:
Makes 4 quesadillas (12 servings):
- 1 medium onion
- 2 cloves minced garlic
- 1 zucchini
- 4 10″ tortillas
- Shredded cheddar cheese
- Shredded colby jack cheese
First, chop the onion into chunks, and shred the zucchini. Dry the zucchini with a paper towel to remove as much moisture as possible.
Sauté the onion chunks and garlic in vegetable oil over medium heat. Remove to a paper towel to absorb some of the liquid.
Layer half of the tortilla with the zucchini, onion and garlic mixture, and two kinds of cheese – I used white cheddar and colby.
Cover with the other half of the tortilla and either grill or pan-fry in vegetable oil until the cheese is melted. Using a pizza cutter, cut each quesadilla into three pieces. Serve warm.