Bring Italian flavor to a Mexican favorite! Dipping the cheesy veggie wedges in spaghetti sauce is spectacular.
cup shredded zucchini
small tomato, seeded and chopped ( 1/2 cup)
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
teaspoon garlic pepper
whole wheat flour tortillas (8 inches in diameter)
cups shredded Italian cheese blend (8 ounces)
Spaghetti sauce, heated, if desired
Heat oven to 350°. Mix zucchini, tomato, oregano and garlic pepper in medium bowl.
Place 4 tortillas on ungreased large cookie sheet. Sprinkle 1/2 cup of the cheese evenly over each of the 4 tortillas. Spoon one-fourth of the vegetable mixture over cheese. Top with remaining tortillas.
Bake about 6 minutes or until hot and cheese is melted. Cut each quesadilla into 6 to 8 wedges. Serve with spaghetti sauce.
You can use any type of tortilla for these quesadillas. Try plain, fat-free, vegetable or herb tortillas to give the quesadillas a different twist.
These are great served as an appetizer, too. Offer them to family or friends as a prelude to an Italian-style meal. Don't forget to warmed marinara or spaghetti sauce for dipping.
You can enjoy the flavors of many cheeses when you use the Italian blend cheese, which can include mozzarella, provolone, Romano, Asiago and Parmesan cheeses.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:2 Starch; 1 Vegetable;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.