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5 from 1 vote

Grilled Quesadillas with Avocado, Zucchini & Basil Recipe

Who says that quesadillas are just about beans and cheese?! This vegetarian version is packed with grilled vegetables and avocados.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizers, Entrees
Cuisine: Mexican
Keyword: Clean Eating, Vegetarian
Servings: 4 Servings
Calories: 212.2kcal


  • 1 medium zucchini
  • 1 red bell pepper quartered
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup grated mozzarella cheese
  • 4 low-carb whole wheat tortillas
  • 1 California avocado sliced
  • 8 leaves basil thinly sliced


  • 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.


Weight Watchers Points: 6 (Points+), 5 (Old Points)


Serving: 1Quesadilla | Calories: 212.2kcal | Carbohydrates: 25g | Protein: 13.3g | Fat: 13g | Saturated Fat: 2.5g | Cholesterol: 7.5mg | Sodium: 534.6mg | Potassium: 334.7mg | Fiber: 15.5g | Sugar: 1.8g