• Zucchini, Mushroom and Pesto Quesadillas

Zucchini, Mushroom and Pesto Quesadillas

25 4 servings, 1 quesadilla (222 g) each
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4 servings, 1 quesadilla (222 g) each

Are you a basil fan? If so, then this quesadilla is for you! Chock-full of veggies, this quesadilla makes the perfect vegetarian dish.

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What You Need

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Make It

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  • Heat barbecue to medium heat.
  • Blend first 3 ingredients and 2 Tbsp. dressing in blender until combined.
  • Brush vegetables with remaining dressing; grill 6 min., turning after 3 min. Cut vegetables into thin slices.
  • Sprinkle 2 Tbsp. cheese onto half of each tortilla; dollop with basil mixture, vegetables and remaining cheese. Fold tortillas in half; press tops to flatten slightly.
  • Grill 2 to 3 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.

Make Ahead

The vegetables can be grilled ahead of time. Refrigerate up to 24 hours before using to prepare quesadillas as directed.

Special Extra

Shredded cooked chicken, or cooked cleaned shrimp, would be delicious additions to these flavourful quesadillas.


  • 4 servings, 1 quesadilla (222 g) each

Nutritional Information

Serving Size 4 servings, 1 quesadilla (222 g) each
Calories 370
% Daily Value
Total fat 19g
Saturated fat 6g
Cholesterol 25mg
Sodium 650mg
Carbohydrate 38g
Dietary fibre 4g
Sugars 7g
Protein 17g
Vitamin A 10 %DV
Vitamin C 35 %DV
Calcium 20 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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