Italian Vegetable Quesadillas
Prep time: 
Cook time: 
Total time: 
Serves: 1 quesadilla
Simply A (RD) Fact: This quesadilla is packed with dietary fiber - from the vegetable to the whole wheat tortillas, this recipe brings in 17gm of dietary fiber (which is more than half of your daily recommended amount!).
  • 2 6” tortillas, preferably whole wheat
  • 2 tablespoons pesto, divided
  • 1 cup grilled vegetables, like zucchini, summer squash, bell pepper, onion
  • ⅓ cup grated mozzarella cheese, divided
  • Cooking spray
  • Marinara sauce for dipping
  1. Place a medium-sized skillet over medium-low heat. Spray lightly with cooking spray.
  2. Coat one side of both tortillas with pesto (one tablespoon per tortilla). Place one tortilla pesto-side up in the skillet. Sprinkle on half of the mozzarella cheese over the pesto and arrange the vegetables in one even layer over the cheese. Sprinkle on the second half of the cheese over the vegetables (to act as the “glue”) and top with the second tortilla, pesto-side down.
  3. Cook the quesadilla 1-2 minutes per side until it becomes golden brown and the cheese gets melty.
  4. Transfer the quesadilla to a cutting board, cut into wedges and serve with marinara sauce and some fresh basil.
  5. Enjoy!
Nutrition Information
Serving size: 1 quesadilla Calories: 454 calories Fat: 32gm Saturated fat: 8gm Carbohydrates: 34gm Sodium: 783mg Fiber: 17gm Protein: 25gm Cholesterol: 27mg
Recipe by Simply A (RD) Foodie at