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.