Yellow Squash Quesadilla

Here’s an easy way to use up some summer squash if you are getting a bumper crop this year. After picking, I usually cut up the squash, slice it then steam it and keep it in the refrigerator for a quick snack or side dish. I have tried freezing squash for later, but I don’t think it tastes as good as it does when it is fresh. These quesadillas make an easy lunch or appetizer for dinner. They can be served with sour cream and or salsa if desired, but I usually just eat them plain.

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  1. Heather says

    Any chance you could give us some idea of how much squash to put in? I’m thinking a quarter cup seems reasonable, but I don’t know. I’m assuming about an ounce of cheese, btw.

    • says

      I lined up a single layer around the low carb tortilla giving at least a half inch along the edge. So, it depends on the size tortilla you are using. A quarter to half cup is about right. I like a lot of cheese so I probably use about two or three tablespoons.

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