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Zucchini, Mushroom and Pesto Quesadillas

Prep Time
Total Time

4 servings

Pesto made with fresh basil and garlic and crunchy walnuts adds terrific flavor to these zucchini-mushroom quesadillas.

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What You Need

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Make It

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  • Heat grill to medium heat.
  • Blend first 3 ingredients and 2 Tbsp. dressing in blender until smooth.
  • Brush vegetables with remaining dressing; grill 6 min., turning after 3 min. Cut vegetables into thin slices.
  • Sprinkle 2 Tbsp. cheese onto half of each tortilla; top with basil mixture, vegetables and remaining cheese. Fold tortillas in half; press tops to flatten slightly.
  • Grill 2 to 3 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.

Make Ahead

These vegetables can be grilled ahead of time. Refrigerate up to 24 hours before using to prepare quesadillas as directed.

Special Extra

Shredded cooked chicken, or cooked cleaned shrimp, would be delicious additions to these flavorful quesadillas.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 370
Total fat 21g
Saturated fat 7g
Cholesterol 25mg
Sodium 690mg
Carbohydrate 34g
Dietary fiber 4g
Sugars 4g
Protein 13g
% Daily Value
Vitamin A 20 %DV
Vitamin C 15 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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