Zucchini, artichoke and cheese quesadillas
PersonalPoints™ per serving
This modern twist on a quesadilla is stuffed with pesto, zucchini, artichoke and bocconcini.
1 large, thinly sliced lengthways
2 individual, Quinoa variety
20 g, (2 tbs), dip
Artichoke hearts, canned, rinsed, drained
45 g, baby, thinly sliced
1 x 3 second spray(s)
- 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.
- 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.
SERVING SUGGESTION: Salad of baby rocket leaves, Lebanese cucumber and cherry tomatoes. TIP: You can also cook these in a large non-stick frying pan if you don’t have a sandwich press.