Zucchini, ricotta and feta quesadillas

This is a really simple vegetarian dinner that will satisfy everyone, and a no-brainer for the barbecue.

You'll need

60 ml (¼ cup) apple cider vinegar 2 tsp caster sugar ½ Spanish onion, thinly sliced 1 long green chilli or jalapeño, thinly sliced 250 gm full-cream ricotta 100 gm hard mozzarella, coarsely grated 80 gm feta, crumbled 3-4 splashes Tabasco, or to taste 4 zucchini (about 80gm each), thinly sliced into rounds 2 tbsp extra-virgin olive oil, plus extra for drizzling Finely grated rind and juice of 1 lemon 8 medium flour tortillas 1 cup (loosely packed) basil ¼ cup (loosely packed) oregano 4 zucchini flowers, torn


  • 01
  • Stir sugar into vinegar in a bowl until dissolved. Add onion and chilli, stir to combine, season to taste and set aside to soften (10 minutes).
  • 02
  • Combine ricotta, mozzarella, feta and Tabasco in a bowl, season to taste and set aside.
  • 03
  • Heat a char-grill pan over medium-high heat. Combine zucchini and olive oil in a bowl. Season to taste and grill half the zucchini, turning occasionally, until golden (1-2 minutes). Set aside. Add lemon rind and juice to remaining zucchini, and drizzle with extra olive oil.
  • 04
  • Spread tortillas with ricotta mixture, top 4 with grilled zucchini, scatter with half the basil and oregano and sandwich with remaining tortillas. Grill in batches over medium-high heat, turning occasionally, until charred and cheese is melted (3-4 minutes). Serve hot topped with onion mixture, remaining zucchini, basil and oregano, and zucchini flowers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2017

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