These whole-wheat, vegetarian quesadillas make a tasty, healthy Mexican dinner.
This recipe is courtesy of Naturally Ella.
Cut zucchini into ¼”-thick slices, and place in a large bowl.
Whisk together the olive oil, 1 teaspoon of the cumin, the chile flakes, lime juice and zest, and honey. Pour the dressing over the zucchini, and let sit for at least 30 minutes.
When ready to cook, light the grill to medium heat. Place slices of zucchini on the grill and cook on each side for 2-3 minutes, until browned. Remove from the heat, and cut into small strips. Layer the zucchini on to half of each tortilla and sprinkle the mozzarella on top.
Return the tortillas to the grill, and cook on each side until the tortilla is crisp and the cheese has melted. Serve with Greek yogurt mixed with lime and cilantro.