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The Zucchini Breakfast Quesadilla is not just another morning meal; it is a delectable fusion of flavors and textures that brings a fresh twist to a beloved classic. This dish artfully combines the mild, delicate flavor of zucchini with the richness of eggs and the creaminess of cheese, creating a breakfast that is both satisfying and nutritious. As more people seek out healthy and delicious ways to start their day, this recipe stands out by providing an option that is easy to prepare, customizable, and packed with vital nutrients.

Zucchini Breakfast Quesadilla

Start your day with a delicious and nutritious Zucchini Breakfast Quesadilla! This easy-to-make dish combines the mild flavor of zucchini, rich eggs, and creamy cheese, offering a satisfying breakfast that’s packed with essential nutrients. Learn about the key ingredients, their health benefits, and step-by-step preparation to create a crispy and flavorful quesadilla. Perfect for customizing with your favorite seasonings and toppings, this recipe is a must-try for anyone looking to elevate their morning routine. Enjoy a wholesome breakfast that sets a positive tone for your day!
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Ingredients
  

2 medium zucchinis, grated

1 cup shredded cheese (cheddar, mozzarella, or a blend)

4 large eggs

1/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

4 large flour tortillas

2 tablespoons olive oil

Optional toppings: salsa, avocado slices, fresh cilantro, or sour cream

Instructions
 

Prepare the Zucchini: Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out excess moisture to prevent the quesadillas from being soggy.

    Whisk Eggs: In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until fully combined.

      Cook Zucchini: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the grated zucchini and sauté for about 2-3 minutes, just until slightly softened. Remove from the skillet and set aside.

        Scramble Eggs: In the same skillet, add another tablespoon of olive oil and pour in the egg mixture. Cook, stirring gently, until the eggs are just set but still creamy (about 3-4 minutes). Stir in the cooked zucchini and mix well to combine.

          Assemble Quesadillas: Place a tortilla on a clean surface and sprinkle half of it with cheese. Pour a quarter of the zucchini and egg mixture over the cheese, then top with another layer of cheese. Fold the tortilla in half to cover the filling.

            Cook Quesadilla: In the same skillet over medium heat, place the folded quesadilla. Cook for 3-4 minutes on each side, or until golden brown and the cheese is melty. You can use a spatula to press down on the quesadilla to ensure it gets crispy.

              Repeat: Continue the process with the remaining tortillas, egg mixture, and cheese.

                Serve: Cut the quesadillas into wedges and serve hot with optional toppings like salsa, avocado slices, fresh cilantro, or a dollop of sour cream.

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