D-Feast Friday

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.

Zucchini-Corn Quesadillas

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

4 Low Carb Wheat Tortillas (I used  Wrap-itz Tortillas only five net carbs per tortilla. Trader Joe’s also has a good product).

Directions

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)