I really like the fresh flavor of calabacitas and cilantro………….mixed with sourcream and homemade salsa!  This is a flavor I could eat everyday.  Try it and see what you think?  

Quesadilla con Calabacitas

2 tablespoons olive oil

1 small onion, chopped
1teaspoons ground cumin
3 large zucchini (about 1 1/4 pounds), trimmed, grated
3 large garlic cloves, minced

1 cup of corn,
3 tablespoons minced seeded jalapeños
4  11-inch flour tortillas
12 ounces grated Monterey Jack cheese or cheddar cheese, grated (about 4 cups)

Heat 1  tablespoon of oil in heavy large skillet over medium heat. Add onion and cumin and sauté until tender, about 9 minutes. Add zucchini and garlic to skillet. Sauté until mixture is dry and zucchini is tender, about 14 minutes add corn, and season with salt. Add, jalapeños or chopped green chile and cook 3 minutes. Transfer to bowl; cool.

Place 1 tortilla in heated pan with ½ table spoon of oil . Sprinkle 1/4 of cheese over top evenly. Sprinkle 1/2 zucchini mixture over cheese. Sprinkle more cheese over. Top with tortilla and press firmly to compact quesadilla. 

Cover and cook until bottom is golden brown, about 4 minutes , flip over and cook until other side is golden brown as well. . Using spatula, slide quesadilla onto plate. Add remaining  oil to skillet. Repeat with remaining ingredients.  Transfer to platter. Let stand 5 minutes.. Cut into wedges and serve with cilantro sour cream or homemade salsa. Makes 2 large quesadillas serves 4-6 pp.

Cilantro Sour cream:

Mix chopped cilantro into sourcream and stir for a flavorful topping

Quick  Homemade Salsa:

INGREDIENTS:

• 1 large can of 28 oz chopped , diced or whole tomatoes

• 1/ 2 of an onion chopped

• 2 cloves of garlic OR 1 tsp of garlic powder

• 1 jalapeno, seeded, chopped

• Cilantro (optional)

• 1/2 tsp salt

• 1tsp of olive oil

• 1 tsp of lime juice

 Put all ingredients into the blender and pulse on and off until salsa is mixed but still has a chunky texture.

Do not over mix or it will become smooth and runny ( unless you like your salsa this way!)   Pour into a bowl and salt and pepper to taste.  Serve with quesadillas.

Try this one to use up the extra zucchini or yellow squash in the garden.

This has to be one of the best recipes I have ever made!
Lasagna with fresh garden ingredients start to finish .
Everyone who has tasted this one agrees its delicious!

PS: I use locally made mozzarella and feta cheese. You can normally find them at the Co- op or farmers market in your area. Remember to use organic veggies and herbs if you are getting them from somewhere besides the garden!

INGREDIENTS:

• 3 medium zucchinis, thinly sliced on the round, (use a grater or mandolin)

• 1/2 C chopped onion

• 3 cloves of fresh minced garlic

• 3 tablespoons of olive oil

• 2 Cups of mozzarella cheese

• 1/2 C of fresh crumbled feta cheese

• 2 portobello mushroom caps, sliced

• 1/4 cup chopped fresh basil

• 1 tablespoon chopped fresh oregano

• 1/4 Cup balsamic vinegar

• 1 teaspoon of sugar

• 1/2 tsp salt

• 1/2 tsp freshly ground black pepper

• 1 8 ounce package of lasagna noodles

• 9 Roma tomatoes, thinly sliced

instead of fresh tomatoes you can substitue 1 jar of any flavor marinara sauce.
I have used both ingredients: 3 or 4 tomatoes sliced, and 1/2 jar of sauce and it comes out great!

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Lightly coat a 9×9 baking dish with cooking spray.
3. In a large bowl toss together the zucchini, mushrooms, garlic, onion and 1 cup of mozzarella and 1/2 cup of feta cheese.
4. In a separate bowl combine olive oil, balsamic vinegar, basil, oregano, sugar, salt and pepper and stir well.
5. Pour oil mixture over the veggies until well coated and blended.
6. Place a layer of lasagna noodles into the bottom of the prepared pan. Put a layer of tomato slices over the noodles. Spread a generous amount of the veggie mixture over the tomatoes and then add another layer of tomatoes or marinara sauce and some mozzarella.
7. Lay another layer of lasagna noodles, tomatoes (Or sauce), vegetable mixture, tomatoes, and continue layering with lasagna.
8. Heap the dish full, ending with the veggie mixture, sprinkle remaining cheese on top.
9. Bake 35-45 minutes until noodles are tender. Let stand for a few minutes to set, then slice and serve!