Zucchini & Cheese Quesadillas
Serves 6

Enjoy, but use caution and don’t overdo on this one—it’s high in sodium!

Ingredients
3 small zucchini
3-3/8 tsp. kosher salt
1-1/2 c. grated non-fat mozzarella cheese
3 Tbsp. minced red onion
2 Tbsp. canned, diced mild chilies
1 Tbsp. minced cilantro
12 low-fat flour tortillas (6-inch)

Preparation

• Trim ends from zucchini and grate in a food processor or on the coarse side of a hand grater. Put grated zucchini in a sieve or colander, toss with salt to wilt slightly. Let drain 5 minutes, then squeeze dry.
• Preheat oven to 500 degrees, or prepare a medium-hot charcoal fire.
• Spray 1 or 2 baking sheet(s) lightly with nonstick spray.
• Lay 6 tortillas flat on the baking sheet(s). Spread each tortilla evenly with 1/4 c. zucchini, 1/4 c. cheese, 1-1/2 tsp onion, 1 tsp. diced chilies, and 1/2 tsp. cilantro. Top each with one of the remaining tortillas, pressing down gently to form a sandwich.
• Cook using your preferred method:
• Oven method: Bake quesadillas until cheese is melted and tortillas begin to brown, 5-7 minutes.
• Grill method: Grill quesadillas carefully over indirect heat (not directly over coals), turning once or twice, until cheese has melted and tortillas begin to brown, 3-4 minutes.

Serving Size: 1 quesadilla (2 tortillas)
Exchanges Per Serving:
2 Starch
2 Meat
2-1/2 Fat
Carb Choice: 2