Zucchini, artichoke and cheese quesadillas
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
This modern twist on a quesadilla is stuffed with pesto, zucchini, artichoke and bocconcini.
Ingredients
Zucchini
1 large, thinly sliced lengthways
Mountain bread
2 individual, Quinoa variety
Basil pesto
20 g, (2 tbs), dip
Artichoke hearts, canned, rinsed, drained
6 whole
Bocconcini
45 g, baby, thinly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat a sandwich press (see tip). Lightly spray zucchini with oil. Cook zucchini on sandwich press, turning occasionally, for 3–4 minutes or until tender. Transfer to a plate. Season with salt and pepper.
2
Spread 1 wrap with dip, then top with zucchini, artichoke and bocconcini. Top with remaining wrap. Cut in half. Cook in sandwich press for 5 minutes or until toasted. Cut into pieces to serve.
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