Ornish: Zucchini And Cheese Quesadillas

[Guest guest]

Hi- I just recently became a vegetarian and love all the recipes I receive

daily. I love stuffed bell peppers, and I was wondering if anyone has a

vegetarian recipe for my favorite dish?

 

Take care,

Stacey Christensen

[Guest guest]

* Exported from MasterCook *

 

Zucchini And Cheese Quesadillas

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 169

Serving Size : 6 Preparation Time :0:00

Categories : Sandwiches Vegetables

Grilling

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 small zucchini

3/8 teaspoon kosher salt

12 nonfat flour tortillas

1 1/2 cups grated nonfat mozzarella cheese

3 tablespoons minced red onion

2 tablespoons canned diced mild chiles

1 tablespoon minced cilantro

 

SERVES 6

 

These cheesy Mexican restaurant favorites are easy to make at home even

without a griddle. You can bake them in a hot oven or grill them over

charcoal or gas outdoors. If you're just making one for yourself, you can

toast it in a nonstick skillet sprayed lightly with nonstick spray, cooking

it on both sides over moderate heat until the cheese melts.

 

Trim ends from zucchini and grate in a food processor or on the coarse side

of a hand grater. Put grated zucchini in a sieve or colander and toss with

salt to wilt slightly. Let drain 5 minutes, then squeeze dry.

 

Preheat oven to 500 degrees F. or prepare a medium-hot charcoal

fire. Spray 1 or 2 large baking sheets lightly with nonstick spray. Lay 6

tortillas flat on the baking sheet(s). Spread each tortilla evenly with

1/4 cup zucchini, 1/4 cup cheese, 1 1/2 teaspoons onion, 1 teaspoon diced

chiles, and 1/2 teaspoon cilantro. Top each with one of the remaining

tortillas, pressing down gently to form a sandwich.

 

Oven method: Bake quesadillas until cheese is melted and tortillas begin to

brown, 5 to 7 minutes.

 

Grill method: Grill quesadillas carefully over indirect heat (not directly

over coals), turning once or twice, until cheese has melted and tortillas

begin to brown, 3 to 4 minutes.

 

With a large spatula, transfer quesadillas to a cutting board. Using a

pizza wheel or large knife, cut each quesadilla into quarters and serve

immediately.

 

TIP: Create your own quesadilla variations by adding such ingredients as

cooked black beans or nonfat refried beans; roasted red peppers; chopped

tomato; or fresh corn.

 

Serving size: 1 quesadilla. Calories: 138, Fat: 0.1 g Cholesterol: 4.4 mg,

Carbohydrate: 23.3 g, Protein: 3.2g, Sodium: 550 mg.

 

 

 

 

 

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