Summery Vegetarian Quesadillas

Recipe: Summery Vegetarian Quesadillas

3 minutes to read


The writer, cook and photographer behind Your Ultimate Menu

Difficulty: Easy    Ready In: 1 hour    Serves: 4



  •  3 zucchini
  • ½ red onion
  • 1 clove garlic
  • 1 cup frozen shelled edamame beans (155g)
  • 250 g ricotta cheese (8.8oz)
  • 100 g feta cheese (3.5oz)
  • 100 g grated Colby cheese (3.5oz)
  • 1 tsp dried Italian herbs
  • 2 tsp olive oil, divided
  • 8-10 flour tortillas
  • Cooking oil spray
  • Lemon wedges, to serve

Cherry Tomato Salsa

  •  250 g cherry tomatoes (8.8oz)
  • 1 zucchini
  • ½ red onion
  • 1 large handful fresh basil leaves (optional)
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice


1. Prepare Ingredients

Peel, spiralise or thinly slice zucchini into wide ribbons and season with a little salt and pepper. Finely dice onion and crush garlic. Place edamame in a heatproof bowl and pour boiling water over to cover.

2. Make Filling

Spoon ricotta into a medium-large bowl. Crumble in feta. Add Colby, onion, garlic and herbs. Stir well to combine and season to taste with salt and pepper.

3. Stir-fry Zucchini

Heat 1 teaspoon oil in a large chargrill pan on medium-high (alternatively, use a regular frying pan or barbecue). Add half the zucchini and stir fry for a couple of minutes. Remove from pan. Repeat with remaining teaspoon oil and zucchini.

4. Prepare Quesadillas

Drain edamame. Spread ricotta mixture on half of the top of each tortilla. Top with zucchini and edamame. Fold the other half of the tortilla over to enclose (you should form 8-10 quesadillas).

5. Cook Quesadillas

Wipe out the pan used to cook zucchini and spray with cooking oil spray. Heat on medium-high. Cook quesadillas in batches, for 1-2 minutes each side, until crisp. Keep warm on a rack in the oven if needed (about 100ºC / 210ºF fan bake). Quesadillas can also be cooked on the barbecue.

6. Prepare Salsa

Meanwhile, slice tomatoes into quarters. Finely dice zucchini and onion. Roughly chop basil, if using. Place in a bowl and drizzle with oil and lemon juice. Season with salt and pepper and toss to combine.

7. Serve

Serve quesadillas with tomato salsa and lemon wedges.

Recipe Notes

  • Wine Match: A Sauvignon Blanc.
  • Gluten-Free Option: Use gluten-free tortillas or wraps.
  • Ingredient Notes / Swaps: Use mozzarella instead of Colby if you like your cheese a bit oozier!
  • Storing and Reheating: Refrigerate quesadillas and salsa separately. Quesadillas can be reheated in the microwave. For crispier outsides, use a toasted sandwich press or reheat in a frying pan (you can microwave briefly first to warm the insides, to avoid overcooking in the pan). Add salsa and lemon wedges just before serving.

A bit more about the master chef behind this recipe…

Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.

Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list. 

Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.

Like this recipe? Check out Josie’s website for more cooking inspiration! 

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