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Simple Zucchini Quesadillas with Corn and Jack Cheese

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Preview: Simple Zucchini Quesadillas with Corn is a delicious entree with corn, zucchini, bacon, and lots of cheese to glue it all together.

If you need a new idea for zucchini, add this Zucchini Quesadilla recipe to your collection. Quesadillas are so easy to put together and customize.

Use a different kind of squash if you don’t have zucchini. Use Cheddar instead of Jack. Leave the bacon out if you’re going for vegetarian. Everything is negotiable.

quesadilla in a skillet

Spring is here, and I recently saw good-looking corn on the cob for sale at my local grocer.

YES! Time for Zucchini Quesadillas with Corn.

If you’re not familiar with street corn, it’s highly spiced and seasoned corn-on-a-stick that is often sold at festivals or fairs. The seasoning in this recipe takes these quesadillas to the next level.

Kitchen secrets for cutting quesadillas:

Kitchen scissors or a pizza cutter will make it easy to divide your quesadilla into wedges for neater consumption. If you have neither, use a sharp knife.

If you don’t have a sharp knife or even if you do, consider eating these when camping where it doesn’t matter so much what your food looks like or what you look like when eating it.

Using a pizza cutter to cut up quesadilla

Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating inside the recipe below. No comments required.

Hope to see you again soon!

p.s. If you have any questions or suggestions, you can email me privately: paula at

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Yield: 1

Zucchini Quesadillas with Corn

quesadilla in a skillet

Make this Zucchini Quesadilla with corn, bacon, and Feta cheese for supper. Serve with guacamole, salsa, and sour cream.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 1 tablespoon butter, vegetable, or olive oil
  • 1/4 cup onion, chopped
  • 1 pound fresh zucchini, finely chopped
  • 2 cups frozen corn (thawed) or 2 cobs of fresh corn (cooked and removed from cob)
  • 2 teaspoons taco seasoning
  • 1-2 tablespoon Feta cheese
  • 4 flour tortillas
  • 1 cup Monterrey Jack cheese, shredded
  • 2-4 tablespoons bacon bits



  1. Heat butter or oil in a large skillet and add onions. Saute until softened.
  2. Add zucchini and corn to the skillet and continue to cook until vegetables have a few golden brown spots. Stir in taco seasoning and Feta cheese.

Assembling Quesadillas

  1. Sprinkle 1/4 cup cheese on the unbuttered side of the tortilla. Top with bacon bits, then approximately 1/4 cup of the zucchini and corn mixture.
  2. Top with remaining 1/4 cup cheese, then cover with a second tortilla.
  3. Place quesadilla in an ungreased skillet set on medium heat. Cook until browned and crispy on the first side, then flip and cook the other side until browned and crispy. Remove and cut in wedges with kitchen shears, a pizza cutter, or a sharp knife.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 368Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 344mgCarbohydrates: 57gFiber: 5gSugar: 27gProtein: 10g

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