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Kale and Zucchini Quesadillas Recipe

Have you ever thrown together a bunch of different things just to use them up before they go bad, only to discover that what you've made is absolutely delicious? This is one of those recipes.

I had no intention of blogging about this (hence the bites that are missing from the below photos) but it is really, REALLY good! I was just trying to use up our leftover kale and zucchini and now have a new favorite recipe. Don't you just love when that happens? It's especially great since I never know what to do with kale anyway.

Hmmm...this is perhaps not the most beautiful food.

serves one

  • 1 tortilla
  • 2 large kale leaves, chopped with thick stems removed
  • 1/4 of a zucchini, thinly sliced
  • Cilantro, Green Onion, and Jalapenos (to taste, but if you skip this altogether, your quesadilla will be bland!)
  • 1 Tbsp Garlic Butter (you can add these ingredients separately if you must, but after that you should make yourself a go-to combination for next time. Sooooo yummy and useful!)
  • 2 Tbsp water
  • 1 Tbsp mayonnaise
  • Handful of Mozzarella Cheese
  1. In a small frying pan on medium heat, melt the garlic butter
  2. Add the water
  3. Add the kale and zucchini
  4. Stir and cover for 5 minutes
  5. Stir, then add the cilantro, green onion, and jalapeno
  6. Cover and let sit for 3 more minutes, or until zucchini and kale are tender
  7. Add mayonnaise
  8. Turn off heat, add mozzarella, and stir
  9. Put everything onto 1 side of a tortilla, then fold over
  10. Place your quesadilla in the toaster oven until browned. The stove top, George Foreman Grill, or oven are all fine alternatives if you don't have a toaster oven

 I'm going to go make another right now!