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In recent years, zucchini has emerged as a star ingredient in breakfast dishes, transforming traditional morning meals into vibrant, nutrient-packed options. This versatile squash, with its mild flavor and impressive nutritional profile, lends itself beautifully to a variety of culinary applications. One of the most exciting ways to incorporate zucchini into your morning routine is through the Zesty Zucchini Breakfast Quesadilla, a delightful dish that combines convenience with health and taste.

Zucchini Breakfast Quesadilla

Start your day with a burst of flavor and nutrition with the Zesty Zucchini Breakfast Quesadilla. This creative dish combines sautéed zucchini, eggs, and cheese in a delightful quesadilla, making breakfast both exciting and healthy. Packed with vitamins and low in calories, zucchini enhances the taste and texture, while being easy to customize with your favorite ingredients. Perfect for a quick meal, this recipe is sure to energize your mornings!
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Ingredients
  

2 medium zucchinis, grated

1 cup shredded cheese (cheddar or pepper jack)

4 large eggs

1 small onion, finely diced

1 bell pepper (any color), diced

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

4 large flour tortillas

Olive oil or cooking spray for frying

Fresh cilantro, chopped (optional, for garnish)

Salsa or hot sauce (for serving)

Instructions
 

Prep the Zucchini: Grate the zucchinis using a box grater. Place them in a clean kitchen towel and squeeze out excess moisture to prevent a soggy quesadilla.

    Sauté the Vegetables: In a large skillet over medium heat, add a splash of olive oil. Once heated, add the diced onion and bell pepper. Sauté until softened, about 3-5 minutes.

      Cook the Eggs and Zucchini: Add the grated zucchini to the skillet and cook for an additional 2-3 minutes until just tender. Push the veggies to one side of the skillet and crack in the eggs. Scramble them gently, mixing in the veggies as they cook. Season with garlic powder, paprika, salt, and black pepper. Cook until the eggs are set, about 2-3 more minutes.

        Assemble the Quesadilla: On a separate flat surface, lay out a tortilla and sprinkle half of it with a generous layer of shredded cheese. Spoon the egg and zucchini mixture onto the cheese and fold the tortilla in half, covering the filling.

          Cook the Quesadilla: In the same skillet, add a bit more olive oil or cooking spray over medium heat. Place the folded quesadilla in the skillet. Cook for 3-4 minutes per side, or until golden brown and crisp, and the cheese is fully melted. Repeat with remaining tortillas and filling.

            Serve: Cut each quesadilla into wedges and serve hot, garnished with fresh cilantro and accompanied by salsa or hot sauce for dipping.

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