When you’re a fledgling small-town vegetarian, like I once was, sometimes you don’t see all the options. You wind up eating a lot of pasta, cheese pizza and grilled cheese sandwiches and confusing waitress by ordering cheeseburgers without the...
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When you’re a fledgling small-town vegetarian, like I once was, sometimes you don’t see all the options. You wind up eating a lot of pasta, cheese pizza and grilled cheese sandwiches and confusing waitress by ordering cheeseburgers without the burger. And then one day, you realize that it’s not just about avoiding meat – hopefully before you lose your teeth and die of constipation. And then you go forth and start trying vegetable-loaded recipes, like these Zucchini and Corn Quesadillas. I still love them, especially in the summer, when you can pick up corn and zucchini dirt cheap. The filling is a simple sauté – onion, garlic, zucchini, corn and your herb of choice. I usually use cilantro, but if you hate-hate-hate it, go with what you love or just leave it out. When the filling is ready, spoon it onto half of your tortillas, add some grated Pepper Jack, and place your remaining tortillas on top. Then slide them into the oven. These quesadillas are a great lunch alternative to your... See less 
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