Want the perfect summer dinner? Try a grilled quesadilla with simple veggies tossed with olive oil.
Topped with homemade pesto and goat cheese!
This grilled veggie quesadilla is packed with yummy and healthy flavors and is a perfect summertime meal. Serve it up for lunch and enjoy a lighter dish that is sure to leave you feeling satisfied. A perfect blend of summer veggies, olive oil, homemade pesto sauce, and goat cheese. Made with zucchini, yellow squash, mushrooms, and more, this quesadilla recipe is one you’ve never seen before. It’s sure to become an instant favorite!
What is a Quesadilla?
A quesadilla is a median dish that is made by filling a tortilla (corn or flour) with cheese and then cooking until crisp on the outside and melted cheese remains on the inside. sometimes there are added meats, spices, veggies, or other great tasting ingredients included to make the quesadilla more special and unique.
For the pesto sauce you will need;
- Basil leaves
- Garlic cloves
- Pine nuts
- Pompeian Olive Oil Blend
- Parmesan cheese
- Salt and pepper
For the quesadillas you will need:
- Yellow squash
- Pompeian Olive oil blend
- Salt and pepper
- Goat cheese
For the exact amounts needed, please see the recipe card below.
How to Make Grilled Veggie Quesadilla
- In a food processor, combine all of the pesto ingredients and blend until combined. Set the sauce aside.
- Preheat your grill.
- In a bowl, combine the sliced zucchini, yellow squash, mushrooms, and olive oil. Toss well to coat them all.
- Season with salt and pepper.
- Place your veggies in a single layer on the grill over medium heat for 6-8 minutes per side.
- Remove the mushrooms only after a few minutes.
- Continue to cook the squash and zucchini until they begin to soften, then remove.
- Spread a generous tablespoon of pesto sauce over each quesadilla and layer the veggies over the pesto.
- Top with crumbled goat cheese.
- Grill your quesadillas until the cheese has melted. this should take about 2 minutes per side.
- Serve immediately,
- You can choose to make your own pesto sauce like I did or you can simply buy a jar of storebought pesto sauce to make the process much quicker and simpler.
- If desired, you can add in other veggies to your quesadillas like thinly sliced red bell peppers or red onion.
- Adding in a little mozzarella cheese would also taste great and help to get that stringy melted cheese texture we know and love.
Should I use flour or corn tortilla for my quesadilla?
You can use any tortilla of your choice. I like to use flour ones because they’re almost always easier to spot in the grocery store but other tortillas can have added health benefits like whole grain or corn. feel free to use the ones that you already know and love. You can never go wrong with picking out a favorite!
Can I make quesadillas in advance?
I do not recommend making the assembled and ready-to-eat quesadillas in advance but you can prepare the grilled veggies up to a day before. Then store them in an airtight container in the fridge until ready to use. Your cooked quesadillas will be finished when the veggies are heated and the cheese is melty. This may take an extra minute or two if you start with colder veggies.
When to serve quesadillas
you can serve these up for a snack, appetizer, dinner, or lunch option depending on what you want. If serving quesadillas as an appetizer you may wish to double, triple, or quadruple the recipe so that there is enough for everyone. then slice them into small triangle-sized pieces so that there is plenty to share.
To serve these up as a meal, serve alongside some other Mexican dishes like Mexican Chicken Soup or Chicken Lettuce Wraps with Mango Salsa these would be great ways to make the dish feel fuller and more well-rounded.
For a fun quesadilla recipe, try my S’mores Quesadilla Recipe. You can also look at my list of 50 Best Healthy Zucchini Recipes for more suggestions on how to use up that summer squash and zucchini that you may have on hand. It’s full of great recipes like this Herb Drizzled Grilled Zucchini.
- 2 cups packed basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup Pompeian Olive Oil Blend
- 1/4 cup Parmesan cheese
- salt and pepper to taste
- 4 8 inch tortillas
- 1 medium zucchini,sliced
- 1 medium yellow squash, sliced
- 8 oz mushrooms, sliced
- 1/3 cup Pompeian Olive oil blend
- salt and pepper
- 3 oz. goat cheese
- Combine all the pesto ingredients in a food processor and blend until combined. Set aside.
- Preheat grill. In a bowl combine together the zucchini, squash, mushrooms and olive oil. Toss to coat, season with salt and pepper. Place veggies in a single layer on the grill over medium heat for 6-8 minutes per side. Removing mushrooms only after a few minutes. Continue to grill zucchini and squash until they begin to soften. Remove.
- Spread a generous tablespoon of pesto over each of quesadilla. Layer vegetables over pesto and top with crumbled goat cheese.
- Grill quesadillas until cheese has melted, about 2 minutes per side. Serve immediately
Amount Per Serving Calories 806Total Fat 70gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 54gCholesterol 15mgSodium 596mgCarbohydrates 35gFiber 4gSugar 3gProtein 13g