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The Zucchini Sunrise Quesadilla is a delightful fusion of flavors and textures that transforms a simple ingredient into a scrumptious meal. This recipe showcases the humble zucchini, a versatile vegetable that often shines brightly in a variety of dishes. With its mild flavor and appealing texture, zucchini becomes the star of this quesadilla, making it an excellent choice for breakfast, lunch, or dinner. Whether you are a seasoned cook or a culinary novice, this easy-to-follow recipe will have you enjoying a tasty and nutritious meal in no time.

Zucchini Breakfast Quesadilla

Discover the delicious Zucchini Sunrise Quesadilla, a perfect blend of flavors and nutrition for any meal. This quick and easy recipe highlights zucchini's versatility, making it a tasty option for breakfast, lunch, or dinner. Packed with vitamins and fiber, zucchini not only adds flavor but also boosts your health. Enjoy this satisfying dish with cheese and spices, and feel free to customize it with your favorite ingredients for a meal that everyone will love!
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Ingredients
  

2 medium zucchinis, finely grated

1 cup shredded cheese (cheddar or a Mexican blend)

4 large flour tortillas

3 large eggs

1/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

1 tablespoon olive oil

Fresh cilantro, chopped (for garnish)

Salsa or sliced avocado, for serving

Instructions
 

Prepare the Zucchini: Start by finely grating the zucchinis using a box grater or food processor. Transfer the grated zucchini to a clean kitchen towel or cheesecloth. Twist and squeeze to remove excess moisture; this crucial step helps prevent soggy quesadillas.

    Make the Egg Mixture: In a medium mixing bowl, crack the eggs and pour in the milk. Add garlic powder, onion powder, and season with salt and pepper. Whisk everything together vigorously until the mixture is well blended and foamy.

      Cook the Zucchini: Heat olive oil in a skillet over medium heat. Add the squeezed zucchini to the skillet and sauté for approximately 3-4 minutes, stirring occasionally, until the zucchini is tender and slightly softened. Once done, remove from heat and let it cool slightly.

        Combine Ingredients: In the same bowl with the egg mixture, fold in the sautéed zucchini along with half of the shredded cheese. Stir everything together until well combined, ensuring an even distribution of ingredients.

          Assemble the Quesadillas: Heat a non-stick skillet over medium heat. Place one tortilla in the skillet and spoon a quarter of the zucchini and egg mixture onto one half of the tortilla. Top with a sprinkle of the remaining cheese. Carefully fold the other half of the tortilla over the filling.

            Cook the Quesadilla: Cook the quesadilla for about 2-3 minutes or until the bottom is golden brown and crispy. Use a spatula to gently flip it over, then cook the other side for another 2-3 minutes or until golden and the cheese has melted. Repeat this process with the remaining tortillas and filling.

              Serve: Once cooked, remove the quesadillas from the skillet and slice them into wedges. Garnish with freshly chopped cilantro. Serve immediately alongside salsa or sliced avocado for dipping.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings