I had a just-picked zucchini and garlic from my garden, a sweet onion from the Lebanon Farmers Market, and already-cooked leftover corn, cut from the cob. I was in the mood for a quesadilla and found a recipe that would use my leftover corn. Here’s the basic recipe:
Saute chopped onions in oil until translucent.
Add minced garlic, cook one minute.
Add zucchini slices (zucchini cut in half lengthwise and then sliced into half-moons)
Add corn and some salt and pepper.
Saute until perfect.
Spread on flour tortilla.*
Top with shredded local cheese (I used cheddar)
Place another tortilla on top or fold tortilla in half depending on how hungry you are.
Bake in oven (400 Degrees F.) or in frying pan until cheese is melted and tortilla is golden. Top with salsa. Fast and delicious!
I think the proportions can be suited to your taste or what you have; for the specific recipe see
Variation: Using toasted walnuts instead of corn is another possibility.
* On rare occasions I make my own tortillas, but usually I buy Maria & Ricardo’s tortillas, made in Canton, Massachusetts, using unbleached organic wheat and malted barley flour, and sunflower oil.