Is it as sweltering hot where you live as it is in DC? It feels like it's 100 degrees here! I cannot wait till the fall cool air comes...but I'll be waiting for a while.
In the meantime, I'm cooking lighter meals that don't require a lot of time or heat or baking. This Patty Pan Squash Quesadillas recipe is one of my favorites.
It all started when I made Patty Pan Squash Succotash with a Poached Egg. I had half the succotash mixture left over and decided to make a quesadilla with it. But I'll retype the full recipe for you :) Do you feel the ♥?
Patty Pan Squash Quesadillas
Serves 2
Ingredients
olive oil
2 large patty pan squashes, diced
kernels from 1 corn on the cob
1 yellow pepper, diced
4 garlic cloves, chopped
salt & pepper
red pepper flakes to taste
2 large tortillas
1/3-1/2 cups shredded cheese {use whichever kind you like}
sour cream
smoked paprika
fresh herbs of your choice
Directions
1. Heat the olive oil in a skillet. Add the next four ingredients and saute seasoned with salt & pepper and red pepper flakes until golden brown.
2. Add a bit of cheese to your tortillas topping with half of the succotash mixture and more cheese.
3. Fold each tortilla in half and saute in a bit of olive oil 2-4 minutes on each side until golden brown.
4. Cut your quesadillas into triangles and serve with sour cream, smoked paprika and fresh herbs.
I really liked this: not heavy, but filling and so many vegetables!!! You can use regular zucchini if you can't find patty pan squash and play around with different spices.
Hope everyone has a great weekend!
What are you cooking these hot summer days?
2 comments:
I made tostadas recently with patty pan squash too such a lovely vegetable!
This looks so good! I am growing pattypan squash in my garden, and when it gets big enough to pick, I'll be looking for tons of ideas!
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