We’ve hit summer.

Temperatures near 100˚ for as far as the forecast goes,  corn over head high, and zucchini the size of baseball bats (well, not quite, but close.)  I have a feeling it’s going to be long July of finding creative ways to use the abundance of zucchini.  I grew up on zucchini bread and really nothing else.  For the longest time I had no clue zucchini could be used for anything except sweet bread.

 This quesadilla is a snap to throw together and I think you could even convince your meat-grilling friends to save you some space on the grill!  Additions of summer squash and eggplant would also be delicious!


Grilled Cumin-Lime Zucchini Quesadilla

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins


  • ½ medium zucchini
  • ½ tablespoon olive oil
  • 2 teaspoon cumin
  • ¼ teaspoon chile flakes
  • ½ lime juice and zest
  • ½ tablespoon honey
  • 2-3 ounces fresh mozzarella cheese
  • 2-4 8″ or 10″ whole wheat tortillas


  1. Cut zucchini in to ¼” slices and place in a large bowl. Whisk together ½ tablespoon olive oil, 1 teaspoon cumin, ¼ teaspoon flakes, ½ lime zest/juice, and ½ tablespoon of honey. Pour over zucchini, cover, and let sit for at least 30 minutes.
  2. When ready to cook, light grill to medium heat. Place slices on grill and let cook on each side until browned, 2-3 minutes. Remove from heat and carefully cut in to small strips. Layer strips on half of the tortilla and sprinkle mozzarella on top.
  3. Return to grill and cook on each side until tortilla is crisp and cheese is melted. Serve with greek yogurt mixed with lime juice and cilantro.


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