Vegetable Wheat Quesdilla

  • Yield 8 servings

A light and healthy lunch idea.


2 -- sprouted wheat tortillas
1 cup (4-ounces) shredded part-skim-milk mozzarella cheese
1/2 cup sliced mushrooms
1 teaspoon vegetable oil
-- Salt and pepper to taste
1/2 cup julienned zucchini
1/4 cup finely chopped green onions
-- pico de gallo (optional)


  1. Preheat the oven to 400F.  Place 1 of the tortillas on a work surface and sprinkle with the cheese. Saute the mushrooms in the oil in a skillet over high heat until tender.  Sprinkle with salt and pepper.  Spread over the cheese.
  2. Saute the zucchini in the same skillet.  Spread the zucchini and green onions over the mushrooms; sprinkle with salt and pepper.  Top with the remaining tortilla and press down lightly.
  3. Place on a baking sheet sprayed lightly with nonstick cooking spray.  Bake for 12 to 15 minutes or until the cheese melts and the quesadilla is heated through.  Cut into 8 wedges.  Serve with pico de gallo.

Recipe reprinted with permission from Cal-a-Vie Living: Gourmet Spa Cuisine (Cal-a-Vie, The Spa Havens, 2007).




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