Zucchini And Tuna Quesadillas

• 4 pesto garlic tortillas
• 1 tablespoon olive oil
• 1/4 cup roasted red pepper pesto
• 2 (85 g) tuna, drained (the flavour requested is Dill & Lemon, but any other flavour is fine)
• 2 cups zucchini, grated
• 6 slices monterey jack pepper cheese
• salt and pepper

1. Brush each side of tortilla with a little bit of oil.
2. In a large skillet, put one tortilla, oiled side down.
3. Spread half pesto and one can of tuna on the tortilla.
4. Sprinkle with half the zucchini and cover with 3 slices of cheese.
5. Add salt and pepper, if wanted.
6. Cover with another tortilla, oiled side up.
7. Heat at medium heat 4 to 6 minutes pressing with a spatula from time to time (flip at mid-cooking).
8. Set aside and keep warm.
9. Do the same with the remaining ingredients.
10. When ready to serve, cut each quesadilla in 6 wedges.

garlic tortillas, olive oil, red pepper, tuna, zucchini, pepper cheese, salt

Taken from www.food.com/recipe/zucchini-and-tuna-quesadillas-292977 (may not work)