Summer seems to be slipping away, so I wanted to post these Zucchini Chimichurri Quesadillas as one last summer produce recipe before it’s full on fall. This recipe is perfect for a busy week night dinner. Especially if you make the chimichurri sauce ahead of time.
Being pregnant has drained every speck of my energy and a lot of my desire for food in general. Not much sounds yummy to me these days, especially vegetables, which I normally love. Besides my ever constant craving of hot cocoa, my only cravings hit around midnight when I feel like I could eat anything and everything. I guess its a good time for a craving to hit, because I usually just make myself go to bed instead of indulging. At normal meal times, when most food sounds gross to me, cooking becomes more of a chore. So a quick, simple meal like these zucchini chimichurri quesadillas is perfect for me right now.
I posted the Creamy Chimicurri Sauce in my last post. Its a creamy, tangy, herby sauce. Stuff some tortillas with this parsley based sauce, zucchini, and pepper jack cheese and you have a great low key meal. These zucchini chimichurri quesadillas would also be amazing with grilled zucchini and cooked on the grill. Spinach would be a great addition, too, if you would like to up the veg content. Feel free to use flour tortillas, but keep in mind that the yield is based on standard corn tortillas sized quesadillas.
You will probably have leftover chimichurri sauce. Use the rest to add to sandwiches, tacos, grilled veggies or meat, salads, scrambled eggs, etc. Just store it in the fridge for about a week. It’s delicious on this Grilled Cauliflower Steak Burger, which is also a great summer-fall transition recipe.
Besides missing my garden, for once I am not sad to see summer go. Bring on the hot cocoa, long sleeved shirts, and bring on the baby!!!
Recipe by Edible Experiments