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Farmer's Market Vegetarian Quesadillas

Rated as 4.68 out of 5 Stars

"Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole."
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30 m servings 209
Original recipe yields 6 servings (3 quesadillas)


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  1. In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
  2. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • Editor's Note:
  • Please note differences in ingredient amounts when following the magazine version of this recipe.

Nutrition Facts

Per Serving: 209 calories; 7.1 36.8 10.2 13 441 Full nutrition

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Read all reviews 338
  1. 503 Ratings

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Most helpful positive review

These were good. I added some garlic powder and salt and pepper when sauteing. And some chopped fresh basil too. I baked them in the oven instead of doing them in the skillet. I just brushed som...

Most helpful critical review

Great base recipe. I am not a fan of squash or zucchini so made mine with cheddar, mushrooms, onion and spinach. These are great with the whole wheat tortillas and especially yummy with the spin...

Most helpful
Most positive
Least positive

These were good. I added some garlic powder and salt and pepper when sauteing. And some chopped fresh basil too. I baked them in the oven instead of doing them in the skillet. I just brushed som...

I submitted this recipe, and you can use any vegetable you like--adding eggplant, spinach, or black beans also works well. Have fun using the fresh ingredients your family enjoys! This recipe ...

*** WORTHY OF TEN STARS ** These quesadillas were fantastic!! I also followed Nugget's suggestion of filling 1/2 of a large tortilla, folding over, and baking in the oven at 425 degrees for ab...

This was lovely. So yum. I did use whole wheat tortillas for the boys and wrapped mine in Bibb lettuce, with a bit of my No-Guilt Zesty Ranch dip on the side. My husband, oldest son and I loved ...

Absolutely fabulous recipe! I added a bit of minced garlic, cracked black pepper and a bit of kosher salt to the veggies as they sauteed. I added some corn and black beans to the mix as well. I ...

This is absolutely delicious. I admit I made the poor man’s version with green pepper instead of red, yellow onion instead of red and I omitted the squash. I prefer this to chicken quesadillas...

I used Nuggets suggestions and it was much improved. I found this recipe quick and easy and very nutritional. I cut calories by using just enough cheese to hold it together and by using only 1...

These were great. I used 4 cups total chopped veggies (zucchini, yellow squash, onion, bell pepper). I added 3 cloves of garlic diced, a chipotle chili pepper in adobo sauce diced, and a can of...

Very good! I do these on the grill as well. Just wrag veggies in foil and when they are close to done, throw the wrap on the grill until browned on both sides. As stated by others, all veggies...