Pan Fried Red Onion and Zucchini Quesadillas

These quesadillas have a very unique flavor – somewhat between mexican and mediterranean. So they will fit perfectly to our more western taste buds.


1 large red onion – cut in halves and then crosswise
1 large zucchini
8 tortillas
4 oz Havarti or mozzarella or any other mild tasting cheese
1 Cup Non-fried refried beans (or any refried beans of your choice)
2 Tbsp refined coconut oil, ghee or olive oil
small handful cilantro (optional)
1/2 small lime juiced
salt to taste



  1. Cut the onions as suggested. Melt the oil in a frying pan, add the onion and a pinch of salt. Sauté the onion lightly on medium heat – about 5 min. Do not overcook, take it off the stove when it is just lightly soft but you can still feel the specific onion texture when biting on it. (see the provided photo)
  2. Grate the zucchini on the large side of the grater. Melt 1 Tbsp of oil in the same pan you sautéed the onion in. Sautee for 3 min. Add the cilantro, salt and the lime juice. Cook for 1-2 more minutes. Take off the stove.
  3. Grate the cheese
  4. In a large pan melt a little oil. Heat one tortilla shell on both sides. Take it out. Then heat up the second shell. When you turn on the second side – spread a large spoonful of beans, add the cheese, then a spoonful of bot the cooked onions and the zucchini. Cover with the warm tortilla shell and slightly press it down with the spatula. Cook about 1 min. Turn around the quesadilla. Cook for another minute.
  5. Repeat the same procedure with the rest of the tortilla shells until you cook 4 perfect quesadillas.
  6. Serve warm with a spoonful of sour cream on top.



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