Carrot and Zucchini Quesadilla

Ingredients

Directions

1. 1

   Heat a cast iron griddle (grill marks up) over medium-high heat for 2 minutes. Toss zucchini with vegetable oil and black pepper in a bowl. Grill zucchini on the griddle for 3 minutes on each side, turning once. Set aside.

2. 2

   Preheat a skillet over medium-low heat for 1 minute.

3. 3

   Place two tortillas on the skillet, after 15 seconds, flip tortillas. Spread 1 Tbsp. pesto onto 1 tortilla. Add 1 oz. of cheese to each tortilla.

4. 4

   Place 5 slices of zucchini on one tortilla, slightly pressing to adhere. Top with ¼ cup carrot ribbons.

5. 5

   Place one tortilla on top of the other, cheese side down. Press down with a spatula.

6. 6

   Cook quesadilla for approximately 3 minutes, or until cheese is melted and tortillas are golden brown. Flip occasionally.