Grilled Zucchini Quesadilla wtih Charred Tomato Salsa

Grilled Zucchini Quesadilla wtih Charred Tomato Salsa
  • Serves: 8
  • Prep Time: 30 min
  • Cook Time: 40 min
  • Total Time: 70 min

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2 medium zucchinis, sliced lengthwise, ¼-inch thick
3 tablespoons olive oil
½ teaspoon Kosher salt
½ teaspoon ground black pepper
8 white corn tortillas
8 ounces Manchego cheese, shredded
2 scallions, white and green parts, thinly sliced
½ cup Ancho chile paste
1 cup charred tomato salsa
Charred Tomato Salsa
4 ripe tomatoes (about 1 pound)
1 jalapeno
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 scallion, chopped
½ cup fresh cilantro leaves
½ teaspoon Kosher salt


  1. Heat a grill over medium-high heat.  Brush the zucchini with oil and season with salt and pepper.  Grill turning once for 3 to 4 minutes on each side.   Cut in half.
  2. Heat a skillet over medium heat and add 1 tablespoon of olive oil.  Place tortilla in skillet and brush with chile paste.   Add shredded cheese to cover half of the tortilla (about ½ ounce).  Add 1-2 slices of grilled zucchini and top with scallions.  Top with more shredded cheese.  Cook for approximately 1 minute, until the tortilla softens.  Fold tortilla in half.  Flip and cook on each side until golden brown and the cheese melts, about 2 minutes per side.  Repeat with remaining ingredients.
  3. Cut quesadillas in wedges and serve with Charred Tomato Salsa.

Charred Tomato Salsa

  1. Position rack in upper part of oven and preheat the broiler.  Line a pan with foil.
  2. Place the tomatoes and jalapeno in the pan and broil, turning them as needed, until the skins blacken and split, 15 to 20 minutes.  
  3. Core the tomatoes and stem the jalapeno.  Puree the tomatoes with jalapeno, oil, garlic and scallions in a blender.  Add cilantro and ½ teaspoon salt.  Stir until blended.

Additional recipes using Vegetables › Summer Squash

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