20 minutes
A savory and aromatic quesadilla featuring seared zucchini, melted Gruyère cheese, and fresh basil leaves encased in golden brown tortillas.
tablespoons
Medium Zucchini, sliced lengthwise, ¼ inch thick
each
to taste
to taste
Gruyère Cheese, grated
cups
each
Flour Tortillas
each
1. Sear the Zucchini
Warm 2 tablespoons of olive oil in a large skillet or grill pan over medium-high heat. Once the oil is shimmering, lay the zucchini slices in the skillet in a single layer. Sear for about 2 minutes on each side, until they have a good bit of color. Season with sea salt and freshly ground black pepper to taste.
2. Assemble the Quesadillas
Lay out the flour tortillas and evenly distribute 2 cups of grated Gruyère cheese over four of them. Add the seared zucchini slices on top of the cheese, and place three fresh basil leaves on each. Cover with the remaining tortillas, pressing gently to hold the layers together.
3. Cook the Quesadillas
Return the skillet to medium-high heat. Cook each assembled quesadilla for about 4 minutes, turning once after 2 minutes, until the cheese melts and the tortillas are crispy and golden brown. Slice into wedges and serve immediately.
Slicing zucchini uniformly ensures even cooking. Lightly salt the slices and let them sit for 10-15 minutes, then pat them dry to draw out moisture and concentrate flavor. Sauté until just golden to enhance sweetness and texture.
Cook the quesadilla over medium to medium-high heat, using a spatula to press for a crisp exterior and thoroughly melted cheese.
Use high-quality, aged Gruyère for its nuttiness and melting properties. Grate it yourself for the best melt. Mix in a touch of fontina for creamier texture and flavor.
Choose fresh, high-quality flour tortillas and warm them before assembling to enhance flavor and pliability.
Add a hint of acidity, like fresh lemon juice or balsamic vinegar, to the cooked zucchini for brightness and balance against the rich cheese.
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