Diving head first into a prickly bush is not something I love to do. It goes against all my basic instincts. However, at Hutchins Farm we grow a lot of zucchini. And with all that zucchini comes giant prickly bushes. There is literally no way around it. We pick zucchini everyday from the beginning of June until October. The rash on my arms will be around for quite sometime. Yikes.
The good news is that Taylor and I love zucchini. There are endless ways to use it.
Tonight we decide to make quesadillas.
Cumin-lime zucchini quesadillas. They were awesome!
Here is what ya need.
1 medium-sized zucchini, cut into 1/4 inch rounds
1/2 tbs extra virgin olive oil
2 tsp cumin
1 tsp red chili flakes
juice of 1 lime (plus zest from half)
1/2 tbs honey
a handful of shredded pepper jack cheese
2 whole wheat tortillas
Whisk together the oil, honey, cumin, red pepper flakes, lime, and lime zest. In a large bowl pour mixture over sliced zucchini. Let sit for 30 minutes.
When ready to cook heat a frying pan over medium heat with a little olive oil. Add zucchini slices. Cook for about 5 minutes per side, or until lightly browned on both sides. Remove zucchini from heat. Add a drizzle more oil to the pan.
Arrange one tortilla with sliced zucchini and cheese. Place other tortilla ontop and and place in the frying pan. Turn heat up to medium-high. Cook for about 4 minters per side (checking to make sure it isn’t burning).
Serve with a side of greek yogurt mixed with lime juice and minced cilantro.
This was so easy and supper good. Tastes just like summertime should!