¾cupmozzarella or any type of cheese you prefershredded
4flour tortillas
Serve with cilantro and salsaor any condiments you prefer
Instructions
Prepare the veggies by slicing the zucchini and mushrooms. Heat the butter in a large skillet over medium heat. Add in the veggies and saute for 5-7 minutes or until the zucchini is tender and the mushrooms are golden brown.
Wipe the skillet clean with a paper towel lightly. I didn't do it too much because I still wanted a little butter left in the skillet. Place one tortilla in the skillet and sprinkle in ¼ of the cheese, then add in the mushroom zucchini mixture (divide it in half), then top with another ¼ of the cheese. Place another tortilla on top and the first tortilla should be getting a little browned. You will need to press your spatula against the top tortilla to help it stick. Flip the quesadilla over. Allow the quesadilla to brown for 2-3 minutes.
Remove and cut into wedges. Repeat the steps for the other quesadilla.