- Cook Time
- Prep Time
- 4 ServingsServings
- 2 Hass avocados pitted and skins removed
- 2 teaspoon fresh lime juice
- 1 teaspoon minced garlic
- .5 teaspoon kosher salt
- .25 teaspoon ground pepper
- 2 medium green zucchini ends trimmed
- 8 medium green onions white and light green parts only, root ends trimmed off
- extra virgin olive oil
- kosher salt
- ground black pepper
- 2 cup Monterey Jack cheese grated
- 2 teaspoon fresh oregano minced
- 2 teaspoon fresh cilantro minced
- 1 teaspoon garlic minced
- 4 10 inch flour tortillas
In a medium bowl, mash the avocado with the back of a fork. Add lime juice and mix well. Add the garlic, salt, and ground pepper. Mix and set aside.
Cut the zucchini lengthwise into slices (1/3 inch thick). Lightly brush or spray the zucchini slices and green onion with olive oil. Season with salt and pepper.
Grill the zucchini and onions over medium heat until well marked and tender, turning once or twice. The green onions take 3-5 minutes to cook; zucchini 4-6 minutes. Once cooked, remove them from the grill and finely chop them.
In a medium bowl, mix the chopped zucchini, green onions, cheese, oregano, cilantro, and garlic.
Place the tortillas on a work surface. Evenly divide the cheese mixture over half of each tortilla, spreading to within half an inch of the tortilla's edge. Fold the empty half of the tortilla over the filling, creating a half circle and press down firmly.
Grill the quesadillas over medium heat until well marked and the cheese has melted, 3-5 minutes, turning once.
Allow the quesadillas to cool a few minutes before cutting into wedges. Serve warm with the guacamole spooned on top of each wedge.
Apartment-dwellers: you can do this recipe too! I also live in an apartment, so I use a stovetop grill pan. You could also use a george foreman grill.