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    Home » Recipes » Recipes

    Vegan Zucchini Quesadillas

    Published: Dec 15, 2021 by Bree - 6 Comments - This post may contain affiliate links

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    This article may contain affiliate links.

    Typically, a quesadilla is a corn or flour tortilla folded in half, stuffed with various ingredients like cheese and a protein and grilled on a comal (flat griddle).

    Although typically served folded over, you can use two tortillas called sincronizada, which translates as “synchronized” in Spanish, which is usually filled with ham and cheese or refried beans.

    Jump to:
    • 🍲Ingredients
    • 📃Notes
    • 🔪Prepare Filling
    • 🍳Cooking
    • 💡Extra Tips & Information
    • ❓FAQ
    • 📖 Recipe

    Why you will love this recipe:

    • Vegan
    • Can be made Gluten-free
    • Incredibly easy to make
    • Won't sink your wallet
    • Customizable

    When I think of a lazy meal, a cheese quesadilla definitely comes to mind. Seriously, what is easier than throwing a flat circle of bread into a pan, sprinkling an ingredient in, laying another flat circle of bread on top, and just letting it heat up?

    Sometimes, we need a little razzle-dazzle, though. First, it starts with cheese, then we find ourselves dipping into other ingredients like zucchini and mushrooms, before you know it, we're making quesadillas every night for dinner. Or is that just me?? Either way, enjoy!

    🍲Ingredients

    top down view of ingredients.

    📃Notes

    Use gluten-free tortillas if needed.

    Don't have zucchini? Use literally any vegetable.

    Add any seasonings you wish to use.

    Use your favorite vegan cheese. I am using Miyoko's mozzarella.

    two step process showing how to cook zucchini and mushrooms.

    🔪Prepare Filling

    Step 1 - Heat up a pan on medium heat and add the diced zucchini. You could also make strips. Be creative!

    Step 2 - Heat your zucchini thoroughly until it starts to become translucent. Then add in the mushrooms and garlic salt, heat until the mushrooms are cooked. feel free to use any other seasonings you want at this time.

    Four step process of how to assemble an cook the quesadilla.

    🍳Cooking

    Step 3 - Preheat a large enough skillet and place a flour tortilla down.

    Step 4 - Place a couple of large spoonfuls of mixture onto the tortilla and spread around.

    Step 5 - Add your cheese!

    Step 6 - Place the second tortilla down on top of everything, cover, and allow to heat until the cheese starts to melt and the bottom tortilla is nice and browned.

    close up shot of finished quesadillas with zucchini in background.

    💡Extra Tips & Information

    • There are a lot of good vegan cheeses out there that do melt very well, however there are also a lot of just okay vegan cheeses and sometimes they need a little help. To help your cheese melt a little better, spray some water onto the cheese and cover immediately. This should help that stubborn cheese melt better!
    • Add more seasonings! Heck, go ahead and add or experiment with other veggies, especially if you can't get any zucchini.
    • A cooking weight can be helpful in browning the tortilla evenly, but it is not required. I just highly recommend!
    • Low and Slow is the way to Go! I know you're in a hurry, but keep the heat on medium to medium low. Otherwise you'll burn your tortilla before the inside has had a chance to get gooey and stick well.
    • Can be refrigerated up to 4 days.
    • Would not recommend freezing.

    ❓FAQ

    What other vegetables can I put in a quesadilla?

    You can put nearly any vegetable in a quesadilla! Popular ones are corn, onions, bell peppers, and mushrooms. However, you can really use any veggie you wish to use.

    How do I avoid soggy quesadillas?

    When placing your tortillas in a pan, you do not want a lot of oil or butter, if any at all. Dry heat is best when making quesadillas.

    📖 Recipe

    close up final shot of finished quesadillas.
    Print Recipe
    5 from 4 votes

    Vegan Zucchini Quesadillas

    Share on Facebook
    Make these vegan quesadillas with zucchini and mushroom to up your quesadilla game! They’re delicious, easy, and packed with nutrients!
    Cook20 mins
    Servings - 2
    Prevent your screen from going dark

    Equipment

    • large skillet
    • saute pan
    • Cutting board
    • Knife
    • sandwich weight (optional)
    • mandolin (optional)

    Ingredients

    Quesadilla ingredients

    • 4 large flour tortillas
    • 1-2 Tablespoon oil
    • 2 cups zucchini - Note 1
    • 1 cup mushrooms
    • 1 teaspoon rice vinegar - optional
    • 1 teaspoon garlic salt
    • 1 cup vegan cheese - Note 2

    Instructions

    • Heat a saute pan on medium and add the oil.
    • Dice zucchini into small pieces and add to the pan. Cook until nearly translucent.
    • Slice mushrroms and add in with the zucchini and cook down.
    • Add in the garlic salt and optionally, vinegar and mix well. Remove from heat and set aside.
    • Place one tortilla down in a warm skillet, using a large spoon, add your zucchini/mushroom filling onto the tortilla and spread it around. Make sure to leave enough filling for another quesadilla.
    • Add your cheese and spread evenly on top of the filling. Then add the second tortilla to the top. Cover and let heat through, flipping once the bottom tortilla has browned.
    • Once the quesadilla is finished, place on a cutting board and cut into triangles, serve and enjoy!

    Notes

    1. The amount of zucchini you get will depend on the size you get. I use a rather large zucchini for this recipe and was able to get 2 cups worth. If you can only find small ones, you may need to get 2+
    2. You can use any vegan cheese you wish to use. If you find that the cheese is not melting so great, spray some water on the cheese and cover the pan. This should help get it to melt!
    Nutrition Facts are a rough estimate without considering extras and is a general baseline. Results may also vary depending on the brand of items used. Always check your labels and do your own calculations if you need to be strict about them.
    This recipe belongs to Planty Of Eats
     

    Nutrition

    Serving: 2g | Calories: 489kcal | Carbohydrates: 58g | Protein: 10.7g | Fat: 24.5g | Saturated Fat: 8g | Sodium: 358mg | Potassium: 423mg | Fiber: 3.7g | Sugar: 4.9g | Calcium: 178mg | Iron: 4mg
    Tried this recipe? Share it with me! I'd love to see it!Mention @plantyofeats

    Check out more delicious vegan recipes!

    • Gluten Free Zucchini Fritters
    • Vegan Crockpot Potpie
    • Vegan BBQ "Pulled Pork" with Soy Curls
    • Plant-Based Sausage Crumbles

    Reader Interactions

    Comments

    1. Asher

      November 15, 2021 at 2:03 pm

      5 stars
      I can use something other than zucchini, right?

      Reply
      • Bree

        February 15, 2022 at 9:27 am

        Yes, you can! Feel free to use any vegetable you'd like!

        Reply
    2. Jasmin

      November 19, 2021 at 12:32 pm

      5 stars
      Quesadillas should be their own food group. These were so delicious I want to make them again! AHH!

      Reply
      • Bree

        February 15, 2022 at 9:57 am

        Haha! I know the feeling! Thank you!!

        Reply
    3. Bree

      February 10, 2022 at 7:11 am

      <3 Thank you Mandy!!

      Reply
    4. Bree

      February 10, 2022 at 7:11 am

      Wonderful!

      Reply

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