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Dairy
Easy
20 Minutes
Diets 
Make the most of the last days of summer with these simple, light quesadillas for supper. Yields 6 quesadillas (recipe makes 2 pizzadillas and 4 grilled vegetable quesadillas).
12 (10-inch) wraps
1 (8-ounce) bag shredded mozzarella cheese
26 ounces Tuscanini Marinara Sauce
3 scallions, sliced into thin circles
1 green pepper, cut into thin strips
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 orange pepper, cut into thin strips
1 zucchini, cut into thin strips
1 teaspoon oil
1 teaspoon salt
Heat a large frying pan over medium–high heat. Spray with nonstick cooking spray and place a wrap in pan. Cook for one minute. Spread with two tablespoons marinara sauce (it should be a very thin layer). Sprinkle with cheese and cook for two minutes, or until cheese starts to melt.
Place a second wrap on top of the cheese and push down. Cook for one minute and flip. Cook for an additional 30 seconds. Remove from pan and cut into wedges.
Heat a large frying pan over medium-high heat. Add oil, scallions, peppers, and zucchini, and season with salt. Sauté until vegetables are soft, about 10 minutes. Remove vegetables from pan and set aside.
Spray the same frying pan (make sure it is completely dry) with nonstick cooking spray. Place a wrap in the pan and cook for one minute. Place a fourth of the sautéed vegetables on top of the wrap and sprinkle on some shredded cheese. When the cheese starts to melt, top with a second wrap and gently push down. Cook for two minutes and flip over. Cook for one more minute.
Remove from pan and slice into wedges. Serve with some marinara sauce on the side as a dipping sauce.
Photo By: Rina Schiffman
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