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!
Have you ever wondered, “What can I make with yellow squash?”? If so, then this recipe is just for you! It’s a creative and fun way to cook yellow summer squash.
Whether you grow them in your garden or you bought a bunch at the farmer’s market, you are going to enjoy making this low-carb quesadilla recipe with your fresh squash.
They are perfect for lunch or a keto appetizer for parties.
I like to serve these tasty tortilla snacks with sour cream or salsa. But, I eat them plain too. You can also have them as a side to a tossed salad. There are so many different ways to enjoy them!
Ingredients Needed For Low-Carb Quesadillas
This is a really simple recipe that you can easily build upon. Here’s a super-quick overview of what I used in my quesadillas.
Although I used 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 of 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 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.
Yellow Summer Squash
Slice the summer squash as thin as you can so that they cook quickly. You don’t have to peel the squash; just slice them into thin round pieces.
I used shredded cheddar cheese, but you could use thinly-sliced cheddar cheese in the quesadillas too. Both types will work perfectly in the quesadillas.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- If you want your low-carb quesadilla to be crispier, add a little bit of butter to the outside of the tortillas.
- For a little spiciness, add a few drops of hot sauce to the yellow squash before you cook the quesadillas.
- Add some shredded chicken to the quesadillas to give them a little more protein.
How To Make A Low-Carb Quesadilla With Cheese And Squash
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.
All the exact recipe steps are in the printable recipe card at the bottom of this post. First, here is a quick overview, along with some extra tips.
Prepare The Ingredients
Once you have the yellow squash slices and cheese shredded, simply heat up a lightly oiled frying pan over medium-high heat. Then, place the tortilla in the pan.
Arrange And Fold The Quesadillas 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.
Add another layer of shredded cheese over the squash, and then fold the tortilla over.
Fry The Quesadillas
When the bottom is lightly brown, flip and brown the other side.
Remove from pan and cool slightly before slicing in half!
What To Serve With A Low-Carb Quesadilla
These quesadillas will taste delicious with your favorite low-carb Mexican foods. Serve them with some keto salsa and sour cream for a perfect light lunch.
You can also add some Mexican cauliflower rice on the side since it’s filling and really tasty.
Frequently Asked Questions About Cheesy Low-Carb Squash Quesadillas
Before we get to the printable recipe card, here are some questions people often ask about keto-friendly quesadillas.
What are some other things I can add to them?
This basic low-carb quesadilla recipe can be changed up easily with different tortillas and fillings. Why not add in some sliced peppers for a touch of spice?
You can also add some chicken to the filling if you’d like to add protein and make it more of a meal. Also, changing up the cheese is an easy way to alter the flavor.
What size of tortilla should I use for quesadillas?
A large tortilla (burrito size) will be the best for folding and frying. If you use one that is small (like the size of a soft taco), then you will only be able to fold it in half once.
How do you store leftover low-carb quesadilla?
Store leftover quesadillas in an airtight container in the refrigerator. They will stay fresh for about 3 days. You can reheat them on the stove if you want them to be crispy again.
If you try to reheat one in the microwave, it will be a soft low-carb quesadilla.
We hope you enjoy these simple cheese quesadillas with summer squash slices. Let us know your thoughts in the comment section below!
More Low-Carb Squash Recipes
If you like these low-carb quesadillas, here are some more low-carb recipes you will enjoy next! They all use garden-fresh summer squash – you will love how delicious they are.
- Low-Carb Keto Squash Casserole will feed your entire family but only has 2g net carbs in each serving.
- Taco Stuffed Yellow Squash looks like a zucchini boat, but it is made with a yellow squash and stuffed with spicy taco meat.
- Yellow Squash Cake is a fun new way to bake with summer squash.
- Coconut Summer Squash Pie is a recipe that actually tastes like a coconut custard pie.
- Zucchini And Squash Salad is a cold salad that you can take to parties or make for your meal prep.
Yellow Squash Quesadilla
Recipe Video (Click on Image to Play)
- 1 low carb tortilla
- ¼ 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.
Array ( [serving_size] => 1 [calories] => 152 [carbohydrates] => 12 [protein] => 9 [fat] => 8 [saturated_fat] => 4 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 0 [trans_fat] => 0 [cholesterol] => 17 [sodium] => 384 [potassium] => 87 [fiber] => 6 [sugar] => 1 [vitamin_a] => 250 [vitamin_c] => 0.8 [calcium] => 210 [iron] => 1.1 [serving_unit] => batch )
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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First published on August 10, 2012. Post updated on August 12, 2021, with new images and additional recipe information.