Summer Squash and Mushroom Quesadillas
Happy #SundaySupper! It’s that time of year again for most of you – back to school. Nicole of The Daily Dish Recipes suggested we do back-to-school recipes that can be made in 30 minutes or less. However, I like to call them “Quick and Easy Dinners That I Can Make After Work Because I’m Tired.” No matter who you are, whether you’re a busy parent running your kids out the door or childless working a full-time job, chances are you need quick and easy meals. Meals that can be made with little effort and in little time. Let’s face it – after a busy day of taking care of the kids or working long hours at the office, the last thing you want to do is make dinner. Maybe you only have 30 minutes until you have to be at dance practice or a baseball game. Maybe you were on your feet all day at work and just want to veg on the couch all evening. I’m not a parent, but I do work full-time during the week. Think I want to spend my first hour at home making dinner? And I know most of you probably are parents, so we both win with these Summer Squash and Mushroom Quesadillas. Vegetarian quesadillas made on the stove top and stuffed with sauteed yellow squash, sliced mushrooms, onions, and cilantro. Oh and of course you can’t forget the cheese.
I always feel like the odd child when it comes to food blogs. It seems like everyone is either married and/or has kids. Then there’s me. I cook for myself unless my parents and brother are visiting for the weekend. These Summer Squash and Mushroom Quesadillas is one of my genius ideas for dinner after work. It started when everyone kept posting quesadilla recipes a few weeks ago. I really, really wanted quesadillas but most of the time, I don’t plan dinner until I get home and my meat is still frozen. Instead of messing with defrosting the chicken then having to cook it (thus pushing back dinner time), I decided to skip the meat. What can I use instead? I had summer squash in my drawer, and next thing I knew, I made quesadillas. I’ve done this with zucchini too, so you can mix the two varieties or just stick with one.
The hardest about sharing this recipe is actually writing down the ingredient amounts. I tried my best to measure so you would have somewhat of a guide, but I just add enough of everything until it looks good. That’s the beauty of cooking. Use up what you have and adjust to your palette. Maybe you have a few bell peppers sitting in your drawer. Cut them into strips and add to the filling. The point of the recipe is to not worry about the rules. Baking has rules. Cooking is more forgiving. Plus you don’t always need meat for dinner (although I am tempted to add bacon…).
I know most people usually serve quesadillas with a sauce or sour cream, but I was content eating these without anything. Personally, the filling is flavorful enough, but then again I love the taste of cooked vegetables without adding much to them. If you want, you can serve them with salsa, guacamole, or even ranch dressing.
- 2 Tbsp olive oil
- 1 cup onion, sliced into strips
- 3-4 cups yellow squash and/or zucchini, sliced into coins
- 2 cups mushrooms, sliced
- 1/4 cup cilantro, chopped
- Four 10-inch tortillas or eight 6-inch tortillas
- 1 cup shredded cheddar cheese
- In a large skillet, heat olive oil. When hot, add onion, squash, mushrooms, and cilantro. Stir and cook for a minute or two until everything is coated in some oil. Cover with a lid and cook 5 minutes or until squash is soft.
- In another large skillet, warm one tortilla directly on the dry surface. Sprinkle 1/4 cup cheese on top (if using large tortillas, sprinkle only on one half so you can fold it later) then add some of the squash filling. If using small tortillas, place another tortilla on top. Cook for a few minutes until the bottom is brown. If using a large tortilla, fold it in half and flip. If using small tortillas, carefully flip. Cook another few minutes until that side is brown. Remove from heat. Repeat with remaining ingredients.