I developed this quesadilla during my continual pursuit to utilize my CSA loot in the most viable, nutritious, and interesting manner. Quesadilla's are typically not the most nourishing dish, but this healthified version will leave you feeling light and virtuous. Loaded with almost raw zucchini and arugula, pickled onion, and fiery jalapeño, this is a super simple dish that is perfect for a weekday night.
I used a mild sheep's milk cheese, but cheddar, jack, or cashew cheese would work here too. When selecting your tortilla, be sure to read the ingredients' list. Avoid any brands which contain items that you cannot pronounce, shelf stabilizes, preservatives, or sweeteners. My go-to brand is Food for Life sprouted whole grain tortillas, but a gluten-free brown rice or organic corn tortilla would also be great.
The addition of quick pickled onions + radishes to the quesadilla are a welcome treat for the tastebuds. There are quite a few different recipes and techniques for pickling onions. Although not the most traditional or technical way, tossing the onions in a jar with white or apple cider vinegar, giving it a good shake, and letting it sit for at least 30-minutes does the trick and lends a lovely complexity to this dish.
Balanced, nourishing, and as easy-as-can be, this green on green quesadilla is a great option for a quick summer time meal without much use of stovetop heat, prep work, or fuss.
arugula + zucchini quesadilla
serves 2
ingredients
- 4 whole grain or gluten-free tortillas
- 1 large zucchini, thinly sliced
- 2 cups arugula
- 1/2 cup mild sheep's milk, cheddar, jack, or cashew cheese, torn or shredded
- 1/2 jalapeño, thinly sliced (remove the seeds if you prefer a more mild kick)
- 2 tbsps pickled red onion + radish
- olive oil or coconut oil
pickled red onion + radish
- 1 red onion, thinly sliced
- 5 radishes, thinly sliced (optional, but recommended)
- white or apple cider vinegar (enough to fill your pickling vessel and submerge the vegetables)
- pinch of salt
toppings
- microgreens
- avocado + lime juice
- your favorite salsa
- greek or icelandic yogurt
method
- To pickle the onions and radish (if using), place ingredients in a small jar, shake, and chill in the fridge for at least 30 minutes. Onions and radishes will keep for a few weeks.
- Heat a skillet over medium heat with one tsp of oil. Place zucchini, arugula, cheese, jalapeños, and a few pickled onions and radishes onto the tortilla. Fold the tortilla in half and cook for a 2-4 minutes each side until the cheese is melted and the tortilla is slightly browned. Repeat with remaining tortillas.
- Enjoy with toppings of your choice.
