Quesadillas with Zucchini, Peppers, Pesto, and Cheese

Points® value
Total Time
20 min
10 min
10 min
In place of the mini bell peppers, you can use two full-size peppers, either thinly sliced or chopped.


Cooking spray

5 spray(s)


2 medium, about 340 grams (3/4 pound) halved lengthwise and thinly sliced

Sweet mini baby bell peppers

8 pepper(s), mixed, seeded, thinly sliced (.3 cm or 1/2 inch thick)

Uncooked scallions

4 medium, thinly sliced

Crushed red pepper flakes

½ tsp(s)

Kosher salt

¼ tsp(s)

Olive oil

2 tsp(s)

Flour tortilla

4 small, 20 cm or 8 inches

Pesto sauce

8 tsp(s), homemade or store-bought

Part-skim mozzarella cheese

1 cup(s), shredded, shredded


  1. Place a wire rack over a baking sheet and place in oven;preheat oven to 135 degrees C (275 degrees F).
  2. In a large bowl, toss together zucchini, peppers, scallions, red pepper flakes, and salt.
  3. In a large nonstick skillet over medium heat, warm oil. Add vegetable mixture and cook, tossing frequently, until zucchini and peppers are crisp-tender, 2 to 3 minutes. Return to blow and let cool slightly.
  4. Lay tortillas on a work surface. Spoon 1/4 vegetable mixture over half of each tortilla and drizzle with 10 ml (2 tsp) pesto. Top each with 60 ml (1/4 cup) mozzarella. Fold unfilled half of tortilla over filling, gently pressing down.
  5. Spray tops of quesadillas with nonstick spray. In a large nonstick skillet over medium-high heat, place 2 quesadillas, sprayed side down. Cook until browned in spots, 1 1/2 minutes. Spray tops of quesadillas with nonstick spray. Flip and cook until cheese is melted and quesadillas are browned in spots on other side, 1 to 1 1/2 minutes more. Transfer to wire rack in oven to keep warm.
  6. Cook remaining 2 quesadillas. Remove quesadillas from oven, cut in half and serve.
  7. Per serving: 1 quesadilla