These yellow squash low carb quesadillas make an easy lunch or appetizer for dinner. They can be served with sour cream and or salsa if desired, if not enjoy plain.
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 low carb quesadillas make an easy lunch or appetizer for dinner.
I like to serve these tasty appetizers with sour cream or salsa. But, I eat them plain too. You can also enjoy them as a side to a tossed salad.
Although I used a store bought tortillas for the low carb quesadillas recipe, I hope to learn how to make my own in the future. I’d like to go gluten free and the ones in the grocery store have wheat.
Yellow Summer Squash Low Carb Quesadillas
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 and gluten free.
Using your own homemade tortillas for these low carb quesadillas are best. That is, until a good low carb gluten free product becomes available.
I don’t think almond flour would work well. I’m thinking it would be similar to making crepes.
Yellow Squash Quesadilla
- 1 low carb tortilla
- 1/4 cup yellow summer squash sliced and steamed
- 2 tablespoons cheddar cheese shredded
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.
Makes 1 serving
Net carbs per serving: about 5-7g depending on tortilla brand