Zucchini, Olive, and Cheese Quesadillas

Yield: 4 servings

Ingredients

• 1  teaspoon  olive oil
• Cooking spray
• 1/3  cup  finely chopped onion
• 1/2  teaspoon  bottled minced garlic
• 1 1/4  cups  shredded zucchini
• 1/4  teaspoon  dried oregano
• 1/8  teaspoon  salt
• 1/8  teaspoon  black pepper
• 4  (8-inch) fat-free flour tortillas
• 1/2  cup  (2 ounces) preshredded part-skim mozzarella cheese, divided
• 1/2  cup  diced tomato, divided
• 1/4  cup  chopped pitted kalamata olives, divided
• 1/4  cup  (1 ounce) crumbled feta cheese, divided

Preparation

Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté for 1 minute. Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.

Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat. Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla. Cook for 3 minutes or until lightly browned on bottom. Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta. Serve warm.

Nutritional Information

Calories:

235 (30% from fat)

Fat:

7.9g (sat 3.6g,mono 3.1g,poly 0.5g)

Protein:

8.7g

Carbohydrate:

23.7g

Fiber:

3.8g

Cholesterol:

14mg

Iron:

0.7mg

Sodium:

632mg

Calcium:

160mg