Pumpkin & Zucchini Quesadillas
SERVES 4 PREP 15 minutes COOK 20 minutes
500g pumpkin, thinly sliced 2 zucchini, cut into ribbons 1 tablespoon vegetable or olive oil,
plus 2 tablespoons extra
8 large flour tortillas
1½ cups shredded pizza cheese 2 green onions, thinly sliced Tomato salsa (see tip), to serve Lemon wedges, to serve
Heat a char-grill pan over moderately high heat. Brush the pumpkin and zucchini with oil. Cook pumpkin and zucchini, in batches, for 2 minutes each side or until browned and tender.
Place 4 tortillas on a clean work surface. Top evenly with pumpkin, zucchini, cheese and onion, then remaining tortillas. Press edges to seal.
Heat half the extra oil in a large frying pan over moderate heat. Cook quesadillas, in batches, for 2 minutes each side or until golden brown and heated. Cut into wedges. Serve with tomato salsa (if using) and lemon wedges.