Zucchini and Onion Quesadillas

This quesadilla is bursting out the seams with sautéed red onion and garden zucchini and mild and milky queso Oaxaca. I also placed squash blossoms on these quesadillas for added texture and flavor.
5 from 1 vote
Print Pin
Course: Appetizer
Cuisine: Mexican
Keyword: authentic quesadilla recipe, quesadilla, vegetarian quesadillas
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Servings: 2
Calories: 394kcal


  • 2 tablespoons olive oil
  • ¼ cup sliced red onion
  • 1 garden squash or zucchini sliced
  • Salt
  • 4 corn tortillas
  • Queso Oaxaca
  • Squash blossom optional


  • Heat olive oil over medium-high heat in a skillet. Add onions and cook for 2 minutes, then add zucchini, and season with a pinch of salt. Sauté for 5 minutes or until desired texture is desired.
  • Place corn tortillas on the pan and heat on both sides for half a minute or so, until bubbles begin to form in the tortilla.
  • Sprinkle corn tortillas with cheese. Add sautéed mixture over cheese. If using, place squash blossoms.
  • Place another tortilla on top. Reduce heat and cook until light golden, about 2 to 3 minutes or until cheese melts. Flip over and cook until golden brown.
  • Serve warm and, if desired, with salsa.


I also placed squash blossoms on these quesadillas for added texture and flavor.


Calories: 394kcal | Carbohydrates: 29g | Protein: 12g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 365mg | Potassium: 439mg | Fiber: 5g | Sugar: 5g | Vitamin A: 553IU | Vitamin C: 19mg | Calcium: 309mg | Iron: 1mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

Subscribe to Muy Bueno to get new recipes in your inbox and stay in touch on Twitter, Facebook, Instagram, Pinterest and YouTube.