Who says that quesadillas are just about beans and cheese?! This vegetarian version is packed with grilled vegetables and avocados. Thank you to the California Avocados for helping me to share this recipe with you.
My knowledge of quesadillas used to be defined by the kids’ menu at our local Mexican restaurant. Will that be cheese, or beans and cheese?
I can’t remember the exact quesadilla experience that turned me into the kind of person who throws every available fruit, vegetable , meat or leftover morsel into a tortilla. However, I can tell you that as I logged more hours in the kitchen, I quickly learned that quesadillas can take on almost any flavor profile. They are like the pizza of the Tex Mex world, but with a penchant for straying from those Tex Mex roots.
Some of my favorite quesadilla concoctions have been Mini Avocado & Hummus Quesadillas, Asian Quesadillas with Chicken & Hoisin Sauce and Lemon & Dill Shrimp Quesadillas – all a far cry from their bean and cheese cousins!
We are now fully entrenched in the season of creamy, flavorful California Avocados, and we can’t resist throwing them into every salad and entree, Mexican-inspired or otherwise, that comes out of our kitchen. And that doesn’t count the avocados that we eat straight with a spoon and sprinkled with a little salt. A couple of the avocado recipes my family is smitten with lately are the Asian Meatball & Avocado Flatbread Sandwiches and Cumin Orange Shrimp-Stuffed Cucumber Boats. Besides their amazing taste, you just can’t beat the health benefits of avocados, too – potassium, heart-healthy fats, fiber and Vitamin C, to name a few.
To fuel my grilling fire and satisfy my seasonal lust for all-things-zucchini-and-avocado, I turned to a vegetarian quesadilla, piled with grilled veggies, slices of California Avocado, cheese (of course!) and basil.
Grilled Quesadillas with Avocado, Zucchini & Basil Recipe
Ingredients
- 1 medium zucchini
- 1 red bell pepper quartered
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup grated mozzarella cheese
- 4 low-carb whole wheat tortillas
- 1 California avocado sliced
- 8 leaves basil thinly sliced
Instructions
- Preheat the grill to medium heat. Lightly brush with oil.
- Cut the zucchini in half crosswise and then slice lengthwise into ¼-thick pieces.
- Place the zucchini into a bowl with the red bell pepper. Toss with the olive oil, salt and pepper until coated.
- Grill the zucchini and peppers until tender, about 2 minutes per side for the zucchini and 3 to 4 minutes per side for the peppers. Slice the peppers into strips.
- Arrange 2 tablespoons mozzarella on half of each tortilla. Top with the grilled vegetables, avocado and basil. Fold over the tortillas.
- Grill the quesadillas until the cheese is melted and the tortillas have grill marks, 1 to 2 minutes per side.
- Cut into wedges. Serve.
Notes
Nutrition
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Taylor @ Food Faith Fitness says
This are blowing my taste buds off my head. I would have never thought to GRILL a quesadilla but, YES PLEASE. That sounds amazing.
And we’re putting California Avocados on ALL the things too, so these are my JAM! Pinned!
Heather | girlichef says
Grilled veggies are one of my favorite things, and combined with avocado in a grilled tortilla sounds AMAZING! Plus, they’re beautiful.
Martha @ A Family Feast says
Such a delicious way to eat your veggies – everything tastes better with avocado on top!
Stephanie says
These are fabulous! What a wonderful idea!!
The Food Hunter says
This is a recipe I could see myself making a lot!
Lori @ Foxes Love Lemons says
I confess that I very rarely think about breaking quesadillas out of their Mexican/cheesy world, but these just look so fresh and tasty that my mind is changed! These would be the perfect lunch to whip up in a hurry.
Erin @ Texanerin Baking says
I’m loving that it’s avocado season! Nothing better than affordable avocados. 🙂 These quesadillas look great and I obviously love that you made them whole wheat!
Kim @ Feed Me, Seymour says
My quesadillas used to only include chicken and cheese. Now, I’m more adventurous so i’ll definitely try this one! Grilled, healthy ingredients, big flavors. What’s not to love?!
Rachel Cooks says
These look amazing – I bet the avocado adds such great creaminess. What kind of tortillas do you buy? They look awesome!
[email protected] says
I’m a lover of all grilled veggies, add some creamy avocado and man that looks perfect!
Colleen (Souffle Bombay) says
Quesadillas with avocado?? That sounds absolutely delicious! Love the beautiful colors of the grilled vegetables!
Deborah says
I love all of these veggies in this quesadilla! And I’m thinking that avocados should go in every quesadilla from now on!
Susan says
I hardly ever make quesadillas but this is changing my mind. I love all these fresh vegetables piled in here and that gorgeous avocado!
Liz @ The Lemon Bowl says
Ok this isn’t fair. Why aren’t we eating these together?? Avocados for life!
Angie | Big Bear's Wife says
Every single time I make a quesadilla I make it the exact same way (chicken, cheese and tomatoes). I need to change that up! Avocado and zucchini in a quesadilla is so smart!
Brenda @ a farmgirl's dabbles says
Grilling quesadillas is such an awesome way to enjoy quesadillas. And with creamy avocados? PERFECT.
Carol says
i want to make these tonight they look fabulous. But can you turn them easily on the grill without everything spilling out.? Thanks.
Dara says
Hi Carol, I didn’t have a problem with anything spilling out when I made them. If it looks as though it might be a problem, just press down on the top with one finger as you flip with a spatula (just be careful not to burn yourself!) I hope you enjoy them!