Deb from Smitten Kitchen continues to fuel my easy weeknight recipe search!
3 tablespoons olive oil, plus more for frying quesadillas
2 to 3 garlic cloves, thinly sliced
1/2 teaspoon mild (aleppo) or hotter red pepper flakes
1 1/2 pounds zucchini or other slim summer squash, halved and thinly sliced
1 lime, halved
6 ounces grated monterey jack cheese
12 6-inch corn tortillas
Sliced avocado, chopped fresh cilantro, additional lime, and thinly sliced jalapeno to finish
Add a glug of oil to a medium saute pan and heat over medium heat. Add the garlic and cook just until golden, about 30 to 60 seconds. Add the zucchini, 1 tsp kosher salt and red pepper flakes and increase heat to medium high. Cook for about 5 minutes, until zucchini starts to break down. Reduce heat to medium and keep cooking until the zucchini is tender and soft, 7 to 10 minutes. Remove from heat, add salt to taste and mix in juice from HALF the lime. Let cool. When cool, mix the cheese into the zucchini mixture.
Lay out 6 tortillas. Divide the filling between them, going all the way to the edge, then top each with a remaining tortilla.
Heat a nonstick skillet over medium heat and add a few teaspoons of oil. Transfer quesadillas to the pan and cook until golden brown and crispy. Flip and cook on the other side until golden brown and crispy.
Serve halved or quartered, with lime wedges for squeezing over them and any desired toppings.