Zucchini and Cheese Quesadillas with Herb Aioli
Crisp tortillas filled with fresh zucchini and melted cheese, served with a vibrant herb-infused dipping sauce. This Mexican recipe, ready in about 27 minutes, pairs zucchini, avocado oil, whole wheat tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium zucchini
- 2 tablespoons avocado oil
- 4 whole wheat tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Thinly slice zucchini (1/4-inch thick) and pat dry with paper towels. Heat 1 tablespoon avocado oil in a skillet over medium heat; add zucchini and cook for 4 minutes per side until golden and tender, then set aside.
- Step 2: For the aioli, mix 1/4 cup mayonnaise, 1/4 cup chopped cilantro, 1 tablespoon lime juice, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in a small bowl.
- Step 3: Heat remaining 1 tablespoon avocado oil in a clean skillet over medium heat. Place one tortilla in the skillet, sprinkle half the cheese evenly over it, then top with half the zucchini slices.
- Step 4: Cover with a second tortilla, press gently, and cook for 2-3 minutes per side until golden and cheese melts. Repeat with remaining tortillas.
- Step 5: Slice each quesadilla into wedges and serve with aioli for dipping.
Frequently asked questions
How long does Zucchini and Cheese Quesadillas with Herb Aioli take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini and Cheese Quesadillas with Herb Aioli?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.
Can I substitute ingredients in Zucchini and Cheese Quesadillas with Herb Aioli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini and Cheese Quesadillas with Herb Aioli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Zucchini and Cheese Quesadillas with Herb Aioli?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
