This recipe could be made out of fresh veggies right out of your garden, but they taste just as good from veggies right out of a can. I have made them both ways and they look and taste so close I never hesitate to make the canned version.
- 1 cup Freeze Dried Zucchini, placed in a bowl and covered with water
- ½ of a 14 oz. can Diced Tomatoes, drained well (or 1 cup fresh diced tomatoes)
- 1 teaspoon Dried Oregano
- ¼ teaspoon Granulated Garlic
- ¼ teaspoon Pepper
- 8 Whole Wheat Tortillas
- 2 cups Freeze Dried Shredded Mozzarella, placed in a bowl and covered with water
- ½ of a 26.5 oz. can Spaghetti Sauce, for dipping
Heat a large skillet over medium high heat. Drain water from zucchini. Mix zucchini, tomato, oregano, garlic and pepper in medium bowl.Place 4 of the tortillas on a large platter or flat work space. Drain water from cheese. Sprinkle 1/4 of the cheese evenly over each of the tortillas. Spoon 1/4 of veggie mix over cheese. Top with remaining tortillas.Heat each quesadilla in skillet for 2-3 minutes, flip and heat 2-3 minutes longer. Cut each quesadilla into 6 to 8 wedges. Warm spaghetti sauce in a small sauce pan over medium heat and serve with wedges for dipping.
Notice: I do not always use freeze dried cheese. I have used it to know how it works and to show all of you how good freeze dried can be. Usually I only use it when I have a can that is close to expiring. Otherwise we eat fresh. To use fresh shredded cheese in this recipe, use the same amount as the freeze dried called for.
Note: You can easily use fresh or frozen shredded zucchini in place of the freeze dried listed here. Just substitute cup for cup and thaw if frozen.
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