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Zucchini and Corn Quesadilla

Zucchini and Corn Quesadilla

WebMD Recipe from

  • 1 medium
    zucchini, diced
  • 1/4 
    white onion, diced
  • 1 cup
    organic corn
  • sprouted tortillas
  • 1/2 cup
    shredded cheese
    jalapeño sour cream (2 parts reduced fat sour cream, 1 part diced canned jalapeños)
  1. Heat 1 tablespoon olive oil in large sauté pan. Heat zucchini and onion until soft, add corn, season with cumin and cayenne pepper and set aside.
  2. Heat a tortilla in large pan, sprinkle with cheese and zucchini mixture and fold over in half. When cheese has melted cut in half and serve along with some black or refried beans and jalapeño sour cream.
Nutritional Information

Makes: 2 servngs
  • Calories231
  • Carbohydrates30.5 g
  • Cholesterol13 mg
  • Fat7.8 g
    • Saturated fat3.8 g
  • Sodium486 mg
  • Protein12 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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