Greek Zucchini Quesadillas

Ingredients

• 1 Zucchini
• 1 Red Onion
• 1 Roma Tomato
• 2 Oregano Sprigs
• ¾ oz Pitted Kalamata Olives
• 1 Garlic Clove
• 1 oz Roasted Red Peppers
• 6 Small Flour Tortillas
• 3 oz Shredded Mozzarella
• 2 oz Feta Cheese
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Keep a close eye on quesadillas while they are toasting. By time they are golden brown on both sides, the cheese will be melted. Kalamata olives are native to the southern Peloponnese in Greece. They’re purple when picked (like fresh figs), but darken in color after they’re brined and preserved.

2. 2

   Prepare the Ingredients: Trim zucchini ends, quarter lengthwise, and cut into ¼” pieces. Halve and peel onion. Cut halves into ¼” slices. Coarsely chop a few onion slices to make about 1 Tbsp. chopped onion. Core Roma tomato and cut into ¼” dice. Stem and mince oregano. Slice olives into thin ⅛” rounds. Mince garlic. Drain roasted red peppers and cut into ¼” dice.

3. 3

   Make the Quesadillas: Lay tortillas out on a clean counter. Sprinkle mozzarella cheese on half of each tortilla, then top with zucchini-onion mixture. Top with feta cheese (reserve a pinch for garnish). Fold tortilla over the filling and press gently so it holds in place.

4. 4

   Make the Olive Salsa: Stir together tomatoes, roasted red peppers, olives, 1 Tbsp. chopped onion, garlic, oregano, ¼ tsp. salt, ¼ tsp. pepper, and 1 Tbsp. olive oil in a small mixing bowl. Set aside for flavors to marry.

5. 5

   Cook the Quesadillas: Place pan from cooking vegetables over medium heat. Add 1 tsp. olive oil to hot pan, then place two or three quesadillas in pan (there should be no overlap). Cook until golden brown, 2-4 minutes per side. Remove quesadillas from pan, add 1 tsp. olive oil to pan, and repeat with remaining quesadillas.

6. 6

   Cook the Zucchini and Onions: Add 2 tsp. olive oil, zucchini, and onion slices to hot pan. Cook, stirring frequently, until browned and fork tender, 3-5 minutes. Season with ½ tsp. salt and ¼ tsp. pepper. Transfer to a plate and allow to cool 2 minutes. Wipe pan clean and reserve.

7. 7

   Plate the Dish: Halve quesadillas. Place on a plate, garnish with reserved feta cheese, and serve with olive salsa. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. 1 Tbsp. chopped onion goes in olive salsa and sliced onion is part of quesadilla used twice. Most goes in quesadilla filling, and a pinch the recipe before you start–we promise it will be time