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.
Why you will love this recipe:
- Can be made Gluten-free
- Incredibly easy to make
- Won't sink your wallet
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!
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.
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.
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.
💡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.
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.
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.
Vegan Zucchini Quesadillas
- 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!
- 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+
- 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!