Zucchini, Olive, and Cheese Quesadillas

Ingredients

• 0.1 teaspoon pepper black
• 0.5 teaspoon bottled garlic minced
• 1 ounce feta cheese divided crumbled
• 4 8-inch flour tortillas fat-free ()
• 0.3 cup kalamata olives divided pitted chopped
• 1 teaspoon olive oil 
• 0.3 cup onion finely chopped
• 0.3 teaspoon oregano dried
• 2 ounces preshredded part-skim mozzarella cheese divided
• 0.1 teaspoon salt 
• 0.5 cup tomatoes diced divided
• 1.3 cups zucchini shredded

Equipment

• frying pan
• paper towels
• cutting board
• serrated knife

Directions

1. Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
2. Add onion and garlic; saut for 1 minute.
3. Add zucchini; saut for 2 minutes or until lightly browned.
4. Remove from heat; stir in oregano, salt, and pepper.
5. Wipe pan clean with paper towels, and coat with cooking spray.
6. Heat pan over medium heat.
7. Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla. Cook for 3 minutes or until lightly browned on bottom. Carefully turn quesadilla; cook for 2 minutes or until lightly browned.
8. Place quesadilla on a cutting board; cut in half using a serrated knife. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta.
9. Serve warm.