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Recipe: Veggie Quesadillas (using zucchini, tomato and cheese)

Main Dishes - Meatless
VEGGIE QUESADILLAS

1 cup shredded zucchini
1 small tomato, seeded and chopped (1/2 cup)
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano leaves)
1/2 teaspoon garlic powder
8 (8-inch) whole wheat flour tortillas*
2 cups (8 ounces) shredded Italian cheese blend**
spaghetti sauce, heated, if desired (for serving)

Heat oven to 350 degrees F.

Mix zucchini, tomato, oregano and garlic pepper in medium bowl.

Place 4 tortillas on ungreased large cookie sheet. Sprinkle 1/2 cup of the cheese evenly over each of the 4 tortillas. Spoon one-fourth of the vegetable mixture over cheese. Top with remaining tortillas.

Bake about 6 minutes or until hot and cheese is melted.

Cut each quesadilla into 6 to 8 wedges. Serve with spaghetti sauce.

*You can use any type of tortilla for these quesadillas. Try plain, fat-free, vegetable or herb tortillas to give the quesadillas a different twist.

**You can enjoy the flavors of many cheeses when you use the Italian blend cheese, which can include mozzarella, provolone, Romano, Asiago and Parmesan cheeses.

VARIATION:
These are great served as an appetizer, too. Offer them to family or friends as a prelude to an Italian-style meal. Don't forget to serve with warmed marinara or spaghetti sauce for dipping.

Makes 4 servings
Source: Recipe booklet: Garden-Fresh Meals, Betty Crocker Recipe Magazine, September 2003
MsgID: 062456
Shared by: Betsy at Recipelink.com
Board: Vegetarian Recipes at Recipelink.com
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