A delightful twist on classic quesadillas, combining fresh zucchini, creamy avocado, and flavorful pesto for a quick and satisfying meal.
Slice the zucchini into thin rounds.
Ensure even slices for uniform cooking.
Heat a skillet over medium heat and sauté the zucchini until tender and slightly golden.
Avoid overcrowding the skillet to allow proper browning.
Spread a thin layer of pesto over one side of each tortilla.
Use the back of a spoon for an even spread.
Sprinkle shredded cheese over half of each tortilla.
Distribute the cheese evenly for consistent melting.
Layer the sautéed zucchini and avocado slices over the cheese.
Arrange the ingredients to cover the cheese for balanced bites.
Fold the tortilla in half and place it in the skillet over medium heat.
Press gently with the spatula to ensure even cooking.
Cook until the cheese is melted and the tortilla is crispy, flipping once.
Keep an eye on the heat to prevent burning.
Serve the quesadillas with sour cream and salsa on the side.
Cut the quesadillas into wedges for easy serving.
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