Recipe: Baked Zucchini Quesadillas (with jalapenos, corn and olives)

ZUCCHINI QUESADILLAS

3 flour or corn tortillas
1/2 cup thinly sliced green onion
1 medium jalapeno chile, seeded, finely chopped
2 cups zucchini, julienned
1 cup corn niblets
1/4 cup black olives, sliced

Preheat oven to 400 degrees F.

Place one tortilla on an ungreased oven baking sheet and layer with half the remaining ingredients. Top with a second tortilla and the rest of the filling. Finish with the final tortilla.

Bake about 10 minutes, till the tortilla are browned around the edges.

Cut into quarters and serve hot.

Makes 4 servings
Source: Vegetarian Gourmet magazine, Spring, 1995