Yellow Squash Low Carb Quesadilla Appetizer or Snack

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This yellow squash low carb quesadilla makes an easy lunch or appetizer for dinner. It can be served with sour cream, salsa, or enjoyed plain.

Here’s an easy way to use up some summer squash if you are getting a bumper crop int the garden 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’ve tried freezing squash for later, but I don’t think it tastes as good as it does when it is fresh. That’s why I was looking for other ways to enjoy this summer squash.

One easy way to enjoy the yellow squash is to make a low carb quesadilla. It makes an easy lunch or appetizer for dinner.

I like to serve these tasty tortilla snacks with sour cream or salsa. But, I eat them plain too. You can also enjoy them as a side to a tossed salad.

Low carb tortillas

Although I used a store bought tortillas for the low carb quesadillas recipe, it’s much better to make your own. The ones in the grocery store have wheat so they aren’t a good option for gluten-free.

A couple good recipes are my almond flour low carb tortillas and the homemade gluten-free tortillas over at All Natural Ideas. However, if you don’t want to take time to make your own, you can try the coconut wraps which are low in carbs and gluten free.

Do you make your own low carb tortillas? If so, what’s the recipe you use?

One day, I’ll figure out how to make them from coconut flour. That way they’ll be low carb, gluten free, and nut free.

Using your own homemade tortilla for this low carb quesadilla is best. That is, until a good low carb gluten free product becomes available.

How to make an easy cheese quesadilla low in carbs

The hardest part of the recipe is deciding whether to use store bought tortillas or make your own. After you have that main ingredient, the rest is a cinch.

Once you have the yellow squash slices (photo 1) and cheese shredded (photo 2), simply heat up a lightly oiled frying pan over medium high heat. Then place the tortilla in the pan.

Sprinkle cheese on one half of the tortilla staying about a half inch from the edge. Next, layer the yellow squash slices over the cheese (photo 3).

Add another layer of shredded cheese over the squash and then fold the tortilla over (photos 4 & 5). When the bottom is lightly brown, flip and brown the other side.

Remove from pan and cool slightly before slicing half (photo 6). Serve with sour cream or some salsa if desired.

Recipe Variations

This basic recipe can be changed up easily with different tortillas and fillings. Why not add in some sliced peppers or a touch of spice?

You can also add in some chicken to the filling if you’d like to add protein and make it more of a meal. And changing up the cheese is an easy way to alter the flavor.

Yellow Summer Squash Low Carb Quesadilla Recipe

We hope you enjoy these simple cheese quesadillas with summer squash slices. Let us know your thoughts in the comment section below.

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Yellow Squash Quesadilla

Author: Lisa MarcAurele

5 from 2 votes

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.

Recipe Video (Click on Image to Play)

Prep Time2 mins

Cook Time3 mins

Total Time5 mins

Course: Appetizer

Cuisine: Mexican

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Servings 1 people

Calories 152

Ingredients

• ▢ 1 low carb tortilla
• ▢ ¼ cup yellow summer squash sliced and steamed
• ▢ 2 tablespoons cheddar cheese shredded

US Customary – Metric

Instructions

• Spray or lightly oil frying pan over medium high heat.
• Place tortilla in center of pan.
• Sprinkle cheese on one half of tortilla staying about a half inch or so from edge.
• Layer squash over cheese.
• Sprinkle a bit more cheese over squash.
• Fold tortilla over.
• When bottom is lightly brown, turn over to brown other side if desired.
• Remove from pan, cool slightly and slice.

Notes

Makes 1 serving

Net carbs per serving: about 5-7g depending on tortilla brand

Feel free to change up the filling with sliced peppers, add spices, vary the cheese, and or add in cooked chicken.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1batch | Calories: 152 | Carbohydrates: 12g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 384mg | Potassium: 87mg | Fiber: 6g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 0.8mg | Calcium: 210mg | Iron: 1.1mg

Additional Info

Net Carbs: 6 g | % Carbs: 18.2 % | % Protein: 27.3 % | % Fat: 54.5 % | SmartPoints: 5

Values

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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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