Recipe for August 16, 2009
Here’s a way to use zucchini and tomatoes for a light lunch along with a tossed salad.
Toast the pine nuts in a heavy-bottomed sauté pan over medium-high heat, stirring often, until they turn a golden brown. Cool.
Heat the oil in a medium skillet over medium heat. Add the zucchini, bell pepper, onion, garlic, and cumin. Cook for 5 minutes, or until all the vegetables are soft. Stir in the cilantro, salt and black pepper. Set aside.
In a small bowl, combine the tomato, lime juice, chili powder and hot-pepper sauce, if using.
Spread one-fourth of the zucchini mixture evenly over half of each tortilla. Sprinkle each with 1 ½ teaspoons pine nuts and one fourth of the cheese. Fold the tortillas in half.
In a large skillet over medium-low heat, cook the quesadillas for about 5 minutes, turning once, until the cheese is melted.
Cut the quesadillas into wedges and top with a generous amount of the tomato mixture.
From Simply Organic by Jesse Ziff Cool
* Ingredients can be found at the market