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Breakfast is often hailed as the most important meal of the day, and for good reason. It sets the tone for your energy levels and focus throughout the morning. One delicious and versatile way to enjoy breakfast is through quesadillas, which can be filled with a variety of ingredients to suit your taste and nutritional needs. Among the myriad of options, the Zesty Zucchini Breakfast Quesadilla stands out for its unique combination of flavors, ease of preparation, and health benefits.

Zucchini Breakfast Quesadilla

Start your day off right with a Zesty Zucchini Breakfast Quesadilla! This delicious recipe combines fresh zucchini, protein-packed eggs, and creamy cheese all wrapped in a warm tortilla. It's not only packed with flavor but also rich in vitamins and minerals, making it a healthy choice for breakfast. Perfect for busy mornings or leisurely brunches, this versatile dish can be customized with your favorite ingredients. Try it today for a nutritious and satisfying meal!
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Ingredients
  

2 medium zucchinis, grated

4 large eggs

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1 small onion, finely chopped

1 bell pepper (any color), diced

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

4 large flour tortillas

2 tablespoons olive oil

Optional toppings: Avocado slices, fresh cilantro, salsa, or sour cream

Instructions
 

Prep the Zucchini: In a medium bowl, combine the grated zucchinis with a pinch of salt. Let sit for about 10 minutes to release excess moisture. Afterwards, squeeze out the water from the zucchinis using a clean kitchen towel or paper towels. Set aside.

    Cook the Vegetables: In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped onion and diced bell pepper. Sauté for about 4-5 minutes, until the vegetables are softened and slightly caramelized. Next, stir in the grated zucchini along with garlic powder, cumin, salt, and pepper. Cook for another 3-4 minutes until the zucchini is tender, then remove the vegetable mixture from the pan and set aside.

      Prepare the Eggs: In a mixing bowl, whisk the eggs until well beaten. Season with a little salt and pepper. In the same skillet (add the remaining olive oil if necessary), pour in the beaten eggs and cook over medium heat, stirring gently until just set but still slightly runny. Remove from heat; the residual heat will continue cooking the eggs.

        Assemble the Quesadilla: On a clean surface, lay out 2 tortillas. Evenly distribute the cooked vegetable mixture onto one half of each tortilla followed by the scrambled eggs and sprinkle generously with cheese. Fold the tortillas over to create a half-moon shape.

          Cook the Quesadillas: Return the skillet to the stove over medium heat. Place the folded quesadillas in the skillet (you may need to do this in batches). Cook each side for 3-4 minutes or until golden brown and crispy. You can press down gently with a spatula for even browning.

            Serve: Once cooked, remove the quesadillas from the skillet and cut them into wedges. Serve warm with optional toppings such as avocado slices, fresh cilantro, salsa, or sour cream.

              Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 2-4