Summer!

It's the first day of summer and, already, we are overwhelmed with zucchini! Boy, can one small plant produce a mountain of it. Yes, we saute it, grill it, eat it raw with dip, but I was determined to find something new to do with it this year.
I came upon this wonderful recipe for zucchini and corn quesadillas. It might not be the one the kids will choose over their stand by cheese quesadilla, but the adults may enjoy something a little different. I plan to make these, cut them small and serve as an appetizer at our next event.You can use the oven method described here, or stove top.
I even had the cilantro growing in the garden...til the darn bunnies ate all of it...AGAIN!!! 
Corn and Zucchini Quesadillas

• 4 tablespoons olive oil
• 1 onion, coarsely chopped
• Salt
• 4 garlic cloves, minced
• 2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
• 1 cup frozen corn kernels (4 ounces)
• 1/4 cup chopped fresh cilantro (optional)
• 4 flour tortillas (8-inch)
• 2 cups grated Pepper Jack cheese

1. Preheat oven to 400 degrees F. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt, cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, cook 1 minute more.
2. Add zucchini and frozen corn kernels, cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
3. Brush one side of all tortillas with remaining 1 tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with spatula to seal.
4. Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

   Corn and Zucchini Quesadillas

   Serves 4
   
5. 4 tablespoons olive oil
6. 1 onion, coarsely chopped
7. Salt
8. 4 garlic cloves, minced
9. 2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
10. 1 cup frozen corn kernels (4 ounces)
11. 1/4 cup chopped fresh cilantro (optional)
12. 4 flour tortillas (8-inch)
13. 2 cups grated Pepper Jack cheese

1. Preheat oven to 400 degrees F. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt, cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, cook 1 minute more.
2. Add zucchini and frozen corn kernels, cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
3. Brush one side of all tortillas with remaining 1 tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with spatula to seal.
4. Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.