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Breakfast is often touted as the most important meal of the day, and for good reason. It sets the tone for the hours ahead, providing the necessary fuel and nutrients to kickstart your morning. Among the myriad of breakfast options available, breakfast quesadillas stand out as a versatile and satisfying choice. They are easy to prepare, remarkably customizable, and packed with flavor. Today, we’re introducing a unique twist on this classic: the Zesty Zucchini Breakfast Quesadilla.

Zucchini Breakfast Quesadilla

Start your day off right with a flavorful Zesty Zucchini Breakfast Quesadilla! This delicious recipe combines fresh zucchini, fluffy scrambled eggs, and savory veggies, all wrapped in a crispy tortilla. Easy to customize with your favorite toppings, it's a nutritious and satisfying meal that can cater to busy mornings or relaxed brunches. Packed with vitamins and fiber, this quesadilla is a yummy way to enjoy veggies at breakfast!
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Ingredients
  

2 medium zucchinis, grated

4 large eggs

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

1 small onion, finely chopped

1 bell pepper (any color), diced

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper, to taste

4 large flour tortillas

2 tablespoons olive oil

Optional toppings: Sliced avocado, fresh cilantro, salsa, or sour cream

Instructions
 

Prepare the Zucchini: In a medium mixing bowl, combine the grated zucchinis with a generous pinch of salt. Allow the mixture to sit for about 10 minutes. This process will help draw out excess moisture. After 10 minutes, place the zucchini in a clean kitchen towel or paper towels and squeeze out as much water as possible. Set the drained zucchini aside.

    Sauté the Vegetables: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is shimmering, add the finely chopped onion and diced bell pepper. Sauté for approximately 4-5 minutes, stirring occasionally, until the vegetables are soft and slightly caramelized. Next, add the drained zucchini, garlic powder, cumin, salt, and pepper to the skillet. Cook for an additional 3-4 minutes, stirring frequently, until the zucchini is tender. Remove the vegetable mixture from the skillet and transfer it to a plate to cool slightly.

      Scramble the Eggs: In a separate mixing bowl, whisk the eggs until they are well beaten. Season the eggs with a bit of salt and pepper. Return the same skillet to the heat (adding the remaining tablespoon of olive oil if needed) and pour in the beaten eggs. Cook over medium heat, stirring gently with a spatula, until the eggs are just set but still slightly runny. Remove the skillet from the heat; remember, the residual heat will continue cooking the eggs.

        Assemble the Quesadillas: On a clean countertop or large plate, place 2 flour tortillas. On one half of each tortilla, evenly distribute the cooked vegetable mixture. Follow this with a generous scoop of the scrambled eggs, and then sprinkle the shredded cheese over the top. Fold the tortillas in half to create a half-moon shape, sealing in the delicious fillings.

          Cook the Quesadillas: Return the skillet to medium heat and carefully place the folded quesadillas into the pan (you may need to do this in batches, depending on the size of your skillet). Cook for approximately 3-4 minutes on each side, or until the tortillas are golden brown and crispy. For even browning, press down gently with a spatula.

            Serve: Once the quesadillas are cooked, remove them from the skillet and let them rest for a minute. Cut each quesadilla into wedges. Serve while warm, and encourage diners to top their slices with optional toppings such as fresh avocado, chopped cilantro, zesty salsa, or creamy sour cream.

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