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
Ingredients
- 4 Whole Wheat Flour Tortilla , (or store bought)
- 2 Carrots (Gajjar) , finely chopped
- 2 Green zucchini , finely chopped
- 5 sprig Coriander (Dhania) Leaves , finely chopped
- 1 teaspoon Tabasco sauce
- 3/4 cup Cheese , grated
- Butter , for cooking
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.
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
