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Photo of Zucchini, artichoke and cheese quesadillas by WW

Zucchini, artichoke and cheese quesadillas

7
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Moderate
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.

Notes

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.

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