QUESADILLA with ZUCCHINI and MUSHROOMS
Project Description
QUESADILLA with ZUCCHINI and MUSHROOMS
QUESADILLA with zucchini and Bella mushrooms made with sprouted Ezekiel tortilla. Their Glycemic Index is 35, which makes the meal very light. If you care about your health and want to be in good shape, avoid corn- and wheat-based tortillas.
QUESADILLA with ZUCCHINI and MUSHROOMS
Ingredients
- 2 Ezekiel Sprouted Tortillas
- 8 oz of Bella mushrooms
- 1 small zucchini
- 2-3 scallions
- 2 tsp of sugar-free mayo
- 6-7 oz Mozzarella cheese
- olive or Avocado oil for cooking
Instructions
- Cut zucchini and mushrooms into medium-sized slices
- Sauté them in a skillet for 2-3 minutes, and add salt and black pepper
- Remove from the heat and transfer to a salad bowl
- Grate cheese
- Cut the green part of the scallions
- Place a tortilla on a flat surface
- Spread a very thin layer of mayo over the entire surface
- On one half of the tortilla, place the cheese and zucchini-mushroom mix; sprinkle with scallions, then cover with cheese. Cover with the second tortilla half and press lightly as shown in the video.
- Cook on a flat tortilla skillet in olive or avocado oil over medium heat for about 2-3 minutes per side, until golden and the cheese is melted
- Transfer to a serving plate, cut into triangles
MORE quesadillas and toasts:
BEST HEALTHY QUESADILLAS
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CROSTINI with CHEESE, SMOKED SPRATS, WALNUTS
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EZEKIEL BREAD PANINI
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