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Breakfast quesadillas have become a beloved morning staple for many, combining the convenience of handheld meals with the heartiness of traditional breakfast foods. These delightful creations, typically filled with cheese, eggs, and various fillings, offer a satisfying and quick way to start the day. While classic versions often stick to eggs and cheese, the Zucchini Breakfast Quesadilla introduces a unique twist that elevates this dish by incorporating zucchini, a nutrient-dense vegetable that enhances both flavor and nutrition.

Zucchini Breakfast Quesadilla

Start your day with a nutritious spin on a classic favorite by making Zucchini Breakfast Quesadillas. These delightful handheld meals blend the convenience of traditional quesadillas with the health benefits of zucchini, eggs, and cheese, making them a perfect choice for any dietary preference. With fresh ingredients and customizable fillings, this recipe is not only delicious but also a great way to boost your morning nutrition. Enjoy a hearty and satisfying breakfast or anytime snack today!
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Ingredients
  

2 medium zucchinis, grated

1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)

4 large eggs

1/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

4 large flour tortillas

2 tablespoons olive oil

Optional toppings: salsa, avocado slices, fresh cilantro, or sour cream

Instructions
 

Prepare the Zucchini: Start by grating the zucchinis using a box grater or food processor. Transfer the grated zucchini to a clean kitchen towel or a piece of cheesecloth. Gather the edges of the cloth and squeeze vigorously to extract as much moisture as possible. This step is crucial to avoid soggy quesadillas.

    Whisk Eggs: In a medium-sized mixing bowl, crack the 4 large eggs and add the 1/4 cup of milk, garlic powder, onion powder, and a pinch of salt and pepper. Use a whisk to blend the mixture until it’s smooth and well combined.

      Cook Zucchini: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the grated zucchini and sauté for about 2-3 minutes, cooking until it just begins to soften. Remove the zucchini from the skillet and set it aside on a plate.

        Scramble Eggs: In the same skillet, add another tablespoon of olive oil over medium heat. Pour in your egg mixture and cook gently, stirring with a spatula. Scramble until the eggs are just set but still creamy, about 3-4 minutes. Gently fold the sautéed zucchini back into the eggs, ensuring they are evenly mixed.

          Assemble Quesadillas: On a clean surface, lay out a tortilla. Sprinkle half of the tortilla with a layer of shredded cheese. Spoon a quarter of the zucchini and egg mixture on top of the cheese, then add another layer of cheese over the filling. Fold the tortilla in half to encase the filling securely.

            Cook Quesadilla: In the same skillet, carefully place the folded quesadilla. Cook it for approximately 3-4 minutes on each side over medium heat, or until the tortilla is golden brown and the cheese has completely melted. For an added crunch, use a spatula to gently press down on the quesadilla while cooking.

              Repeat: Continue assembling and cooking the remaining tortillas, egg mixture, and cheese until all ingredients are used.

                Serve: Once cooked, remove the quesadillas from the skillet and let them cool slightly. Cut each quesadilla into wedges and serve them hot. Optionally, garnish with your choice of toppings such as salsa, avocado slices, fresh cilantro, or a dollop of sour cream for added flavor and freshness.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings