Zucchini, ricotta and feta quesadillas

AT A GLANCE

  • Serves 4 people

This is a really simple vegetarian dinner that will satisfy everyone, and a no-brainer for the barbecue.

  • 60 ml (¼ cup) apple cider vinegar
  • 2 tsp caster sugar
  • ½ Spanish onion, thinly sliced
  • 1 long green chilli or jalapeño, thinly sliced
  • 250 gm full-cream ricotta
  • 100 gm hard mozzarella, coarsely grated
  • 80 gm feta, crumbled
  • 3-4 splashes Tabasco, or to taste
  • 4 zucchini (about 80gm each), thinly sliced into rounds
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • Finely grated rind and juice of 1 lemon
  • 8 medium flour tortillas
  • 1 cup (loosely packed) basil
  • ¼ cup (loosely packed) oregano
  • 4 zucchini flowers, torn
01   Stir sugar into vinegar in a bowl until dissolved. Add onion and chilli, stir to combine, season to taste and set aside to soften (10 minutes).
02   Combine ricotta, mozzarella, feta and Tabasco in a bowl, season to taste and set aside.
03   Heat a char-grill pan over medium-high heat. Combine zucchini and olive oil in a bowl. Season to taste and grill half the zucchini, turning occasionally, until golden (1-2 minutes). Set aside. Add lemon rind and juice to remaining zucchini, and drizzle with extra olive oil.
04   Spread tortillas with ricotta mixture, top 4 with grilled zucchini, scatter with half the basil and oregano and sandwich with remaining tortillas. Grill in batches over medium-high heat, turning occasionally, until charred and cheese is melted (3-4 minutes). Serve hot topped with onion mixture, remaining zucchini, basil and oregano, and zucchini flowers.

Topics:

ZUCCHINI, FETA, ZUCCHINI FLOWERS, RICOTTA

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Jan 2017

Jan 2017

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