This quesadilla is melty, crunchy, and packed with bold flavours thanks to tangy capers, sundried tomatoes, and a hint of chilli. It’s the kind of lunch (or dinner!) that feels like comfort food with a bit of a gourmet twist.
You will need
Serves 2
- 1 tablespoon olive oil
- 2 zucchinis, grated and liquid squeezed out
- 1/2 red onion, diced
- 1 garlic clove, sliced
- 1 red chilli, deseeded and chopped (omit for kid-friendly version!)
- 10 sundried tomatoes, chopped
- 10 cornichons, diced
- 2 tablespoon capers
- Vegan mayo
- 1/2 teaspoon smoked paprika
- 1 cup grated/shredded vegan cheese
- Salt and pepper, to taste
- 4 large flatbreads
Recipe: Simon Toohey
Directions
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Step 1
Place the grated zucchini into a pan with the oil, onion, garlic, chilli, salt and pepper and fry gently, removing any excess liquid, but keeping the zucchinis crunchy.
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Step 2
Place the zucchini mixture in a bowl, and add to it the tomatoes, pickles, mayo, paprika and capers. Mix well.
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Step 3
Place in a cold pan the flatbread and add a small handful of the cheese then the zucchini mixture then another lot of cheese.
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Step 4
Place the other piece of flatbread on top of the zucchini mixture.
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Step 5
Cook until both sides are golden and the cheese is melting out. Can also place it in the oven for 10 minutes at 180°C to assist with the cooking process.
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Step 6
Once cooked, allow the quesadilla to cool for a few minutes and cut into quarters.
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Recipe: Simon Toohey
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