A delightful twist on classic quesadillas, featuring a medley of fresh vegetables and melted cheese.
Heat a non-stick skillet over medium heat and add the chopped red onion.
Cook until the onion is translucent to bring out its natural sweetness.
Add the zucchini slices, salt, and oregano to the skillet and cook until softened.
Stir occasionally to ensure even cooking and prevent sticking.
Remove the vegetable mixture from the skillet and set aside.
Place the filling in a bowl to keep it warm.
Wipe the skillet clean and place a tortilla in it over medium heat.
Ensure the skillet is clean to prevent burning.
Sprinkle half of the tortilla with mozzarella cheese, a portion of the vegetable mixture, cherry tomatoes, and parmesan cheese.
Layer the ingredients evenly for consistent flavor in every bite.
Fold the tortilla over and press lightly with a spatula.
Press gently to ensure the filling stays in place.
Cook the quesadilla for 3 minutes on one side, then flip and cook for another 2 minutes until golden brown.
Cook until the cheese is melted and the tortilla is crispy.
Repeat the process with the remaining tortillas and filling.
Keep the cooked quesadillas warm in a low oven if needed.
Cut each quesadilla into wedges and serve warm.
Serve with your favorite dips like salsa or guacamole for added flavor.
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