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Prep
Difficulty
Easy
Time
Estimate
30 mins
Steam the zucchini. Grill the quesadillas on a grill, grill pan or skillet. Blend the zucchini soup. To take on the go, wrap up or seal the quesadillas in a container that can be warmed again, although we like these quesadillas at room temperature as well. The soup is best kept warm in a thermos, although it is also tasty cold with a generous dollop of greek yogurt or sour cream on top.
You know those occasional over-sized baseball bat sized zucchinis? This is my favorite way to use them up. Actually this is probably my favorite way to enjoy zucchini. Period. Any size zucchini will do, but sour cream is almost essential in my humble opinion. Although if you are not a dairy eater it is tasty enough without it too.
Toss it on your barbeque or a grill pan. The simple filling between the tortillas becomes the base of an almost salad like topping of zucchini, corn and avocados. Mix the ingredients up depending on what veggies you have available.
