Zucchini Quesadillas

• 4 tablespoons olive oil
• 1 onion, coarsely chopped
• Salt
• 4 cloves garlic, minced
• 2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
• 1 cup frozen corn kernels (4 ounces)
• 1/4 cup chopped fresh cilantro (optional)
• 4 (8-inch) flour tortillas
• 2 cups grated pepper jack cheese

Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.

Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.

Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.

Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

Serves 4.

VERDICT:  The zucchini filling was good on its own, but it got overpowered by the pepper jack.  Toss.