This delicious Mexican snack pairs fresh zucchini and creamy pesto with avocado for a tasty, eggs-free quesadilla.
Special diets: Vegetarian | eggs-free |
️Allergens: not vegan | gluten | lactose | nuts | soy |
⏱ 13 mins – easy
🍽 2 servings – 185 kcal per serving
| Serving
0g |
Fat
16g |
Sat. fat
4g |
Sodium
247mg |
| Carbs
4g |
Fibers
1g |
Sugars
1g |
Proteins
5g |
INGREDIENTS
- 1 flour tortilla
- 2 tbsp pesto
- 1 half zucchini
- ¼ avocado
- 2 tbsp monterey jack cheese
- ⅓ oz cooking spray
TOOLS
- 1 knife
- 1 skillet
- 1 pan
- 1 spoon
- 1 grater
STEPS
Shred the monterey jack cheese with a grater.
Cut the avocado in half.
Peel and stone the avocado halves with a spoon, then cut them into slices.
Cut the zucchini into 0.5cm wedges.
Place the zucchini wedges in a pan and turn on the heat. Cook for 5 minutes to get crispy zucchini wedges, then remove from the heat.
Spray a skillet with cooking spray and turn on the heat. Place the flour tortilla in the skillet. Spread the pesto on half of the tortilla. Then sprinkle the grated monterey jack cheese on top of the pesto and top with the crispy zucchini wedges and avocado slices. Fold in half with a spoon.
Cook for 2 minutes, then flip with a spoon. Cook for 2 more minutes or until lightly browned on both sides. Remove from the heat.
It’s ready to be served !
