Zucchini-Corn Quesadilla Time!

Ingredients:

Local zucchini, sliced

Local onions sliced

Fresh local corn (you can use raw or already cooked corn, kernels cut from the cob)

Shredded local cheddar cheese

Optional: Toasted chopped walnuts

Flour tortillas (I’ll bet you could also use local Vermont corn tortillas)

Cooking oil or butter

Homemade salsa or hot sauce

Preparation:

This is a quick and delicious use of the summer’s bounty of zucchini and corn.  Simply slice zucchini and onions and saute in oil or butter with a dash of salt and pepper. Add kernels of fresh local corn cut from the cob. Cover a flour tortilla with this veggie mix and top with shredded local cheese. Sizzle in the frying pan and top with another flour tortilla.  When the bottom tortilla is golden, carefully flip to cook the other side. If my tomatoes had not been so green, I might have made my own salsa, but in this case, I topped my quesadilla with a spiral of sriracha sauce.  Sometimes I add toasted chopped walnuts to the veggie mix for an added crunchiness.  Either way it is delicious . . . for breakfast, lunch, or dinner!

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