Vegetarian Roasted Carrot Zucchini Quesadilla Recipe
Layered tortillas with crunchy vegetables and loaded with grated cheese and tabasco sauce which makes the perfect appetizer to start.
The Vegetarian Roasted Carrot Zucchini Quesadilla Recipe is a wholesome dish that is packed with nutrition and taste. It a great way to include vegetables into the kids diet and even protein like cheese, paneer or tofu. Simply stuff and pack into the Quesadillas and toast them on the pan like a paratha. The only difference being is that the Quesadillas are not spicy like the Indian parathas, and they get their fresh taste from the roasted vegetables and cheese.
Make the Vegetarian Roasted Carrot Zucchini Quesadilla and serve it along with Corn Pineapple Salsa Salad Recipe and sour cream for a quick weeknight dinner or as a snack for the kids.
If you like Quesadillas then you must try a few of our classics
How to make Vegetarian Roasted Carrot Zucchini Quesadilla Recipe
To begin making the Vegetarian Roasted Carrot Zucchini Quesadilla Recipe, first prep all the ingredients and keep them ready for cooking.
In a heavy bottomed pan, add a teaspoon of oil and the chopped carrots and zucchini. Sprinkle salt and stir fry until the zucchini and carrots are softened and cooked through. Once cooked, add the tabasco sauce, stir in the coriander leaves.
Allow the roasted carrot and zucchini to cool down a bit.
Place the tortillas on a flat surface, spoon the roasted vegetable mixture into one half of the tortilla, spoon a good amount of cheese over the vegetables and close the quesadillas to form a half moon shape.
Smear some softened butter on the top and place the stuffed quesadillas on a preheated skillet. Cook on both sides by applying butter until browned and crisp.
Serve Vegetarian Roasted Carrot Zucchini Quesadilla along with Corn Pineapple Salsa Salad Recipe and sour cream for a quick weeknight dinner or as a snack for the kids.
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