Zucchini Quesadillas

• 3 Tablespoons Olive Oil
• 1 cup Sweet Onion, Chopped
• 2 cloves Garlic, Minced
• 1 pound Zucchini, Halved And Quartered
• 1/4 teaspoons Salt
• 18 teaspoons Ground Coriander
• 18 teaspoons Ground Cumin
• 4 Medium Flour Tortillas
• Olive Oil Non Stick Cooking Spray
• 8 ounces, weight Monterey Jack Cheese, Shredded
• 2 Tablespoons Fresh Cilantro, Chopped
• 1/4 cups Salsa, For Serving (optional)

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook until slightly tender, about 6-7 minutes.
3. Stir in garlic and heat until fragrant, about 30 seconds.
4. Add in zucchini, salt, coriander and cumin and cook until tender, about 7-8 minutes.
5. Remove from heat and drain any liquid.
6. Place zucchini mixture in a medium bowl.
7. Wipe skillet clean.
8. Lightly spray flour tortillas with nonstick cooking spray.
9. Place one tortilla in skillet.
10. Top with half of the cheese and half the zucchini mixture.
11. Sprinkle with 1 tablespoon cilantro.
12. Top with additional flour tortilla.
13. Cook over medium heat for about 5 minutes.
14. Carefully flip and continue to cook for an additional 4-5 minutes until golden brown and cheese has melted.
15. Remove quesadilla from the pan and place it on a plate while you continue to make the other quesadilla in the same manner.
16. Let quesadillas cool slightly and cut into wedges.
17. Serve with a fresh salad and salsa.
18. Notes: These can also be cooked in a panini or sandwich press.
19. Cook for about 5-6 minutes on medium heat until cheese is melted.

olive oil, sweet onion, garlic, zucchini, salt, ground coriander, ground cumin, flour tortillas, olive oil non, weight monterey, fresh cilantro, salsa

Taken from tastykitchen.com/recipes/main-courses/zucchini-quesadillas/ (may not work)