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overhead shot of steak quesadilla with beer

Summer Vegetable Quesadilla


The best summer produce, melted between cheese and tortillas for these easy summer vegetable quesadillas! 


  • 2 medium green zucchini
  • 1/2  white onion
  • 1 Tbsp. olive oil
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. garlic powder
  • 2 cups frozen corn kernels
  • 8 large (8″) tortillas 
  • 8 oz. shredded cheddar cheese (or Mexican blend)
  • 15 oz. can refried beans 
  • sour cream
  • pickled jalapeños or pico de gallo


  1. Prep ingredients: Wash and dice the zucchini. Peel and dice the onion.

  2. Heat large pan over medium-high heat. Add oil to pan and when oil is hot (it should shimmer) add zucchini and onions to pan. Season with salt, pepper, and garlic powder and cook for about 5 minutes, stirring regularly.

  3. Add corn to pan, mix to combine and cook another 3-4 minutes, or until vegetables are soft and corn is hot.

  4. Heat medium pan (non-stick skillet if you have it) over medium-high heat. Add one tortilla to pan, sprinkle with 1/4 cup cheese, 1/2 cup of veggie mix, and another 1/4 cup of cheese. Top with additional tortilla. Cook for about 2 minutes, carefully flip, and cook another 2 minutes, or until cheese is melted.  Repeat with remaining tortillas and ingredients.

  5. While the quesadillas are cooking, heat up beans on a small pot on the stove or in a microwave-safe bowl until hot.

  6. Serve with sour cream, and a bit of acid: pickled jalapenos, or pico de gallo.


  • These quesadillas need some spice and tang so you have a few options: pickled jalapenos, pickled onions or fresh pico de gallo.