Yesterday, I was out visiting some blogs dealing with diabetes, and there was some excitement about a new venture, D-Feast Friday’s. Bloggers post their favorite recipes that are great tasting and diabetic friendly. Since it seems like the Zucchini-Corn Quesadillas I’ve been making lately have become quite a hit, I thought it would be a great recipe to contribute. It’s also a tasty way to incorporate some of the local produce that is so abundant right now into our daily diets.
makes two quesadillas
3 tb. vegetable oil
1 small onion, chopped (1 cup)
6 cloves garlic, peeled and thinly sliced
2 medium zucchini cut into 1/2 inch cubes (2 cups)
1/2 cup (I used Trader Joe’s Roasted Corn)
1/2 cup cooked black beans
1/4 cup chopped cilantro
2 tb. lime juice
chili powder for sprinkling
1/2 cup crumbled feta cheese, optional
Heat oil in skillet over medium heat. Add onion and garlic, and saute 7 minutes. Add zucchini and corn, and saute 7 minutes more. Stir in cilantro and lime juice.
Heat pan/grill. Spray cooking oil lightly on tortilla and place in pan/on grill.
Spoon one cup of zucchini-corn filling onto tortilla, add cheese. Top with second tortilla. Spray top tortilla lightly with cooking spray (do not spray directly into flame). Cook for 2-3 minutes. Using spatula, turn gently. Cook additional 2-3 minutes, or until cheese melts.
Cut into quarters and enjoy. (Original recipe and nutritional info from Vegetarian Times)