Melted cheese and fresh veggies fill this gluten-free tortilla to make a delicious Zucchini & Corn Quesadilla, courtesy of French Meadow Bakery! Ready in minutes – it makes a snappy, healthy lunch!

Zucchini & Corn Quesadilla


1 medium zucchini, diced

¼ cup white onion, diced

1 cup organic corn

2 French Meadow Bakery Gluten Free Tortillas

½ cup shredded cheese

Jalapeño sour cream (2 parts reduced fat sour cream with 1 part diced canned jalapeños)


Heat 1 tbsp olive oil in large sauté pan. Heat zucchini and onion until soft, add corn and season with cumin and cayenne pepper. Set aside. Heat tortilla in large pan, sprinkle with cheese and zucchini mixture and fold over in half. When cheese has melted, cut in half and serve aside black beans and jalapeño sour cream.

*Recipe and image courtesy of French Meadow Bakery.*