Corn and Zucchini Quesadillas Recipe

Ingredients

• 2 tablespoons plus 2 teaspoons (40ml) vegetable oil, divided
• 3 ounces finely diced zucchini (85g; about 1/2 medium zucchini)
• Salt
• 3 ounces fresh corn kernels (85g; about 1 small ear)
• 1 jalapeño pepper, minced
• 1 tablespoon (12g) minced fresh cilantro leaves
• 4 ounces (115g) shredded Jack cheese
• 2 (8-inch) flour tortillas

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