Your guests will go mad for these Mexican-inspired vegetarian quesadillas.
- Thinly slice zucchinis lengthways (a mandoline is ideal). Remove pistil and stamen from flowers and gently tear petals.
- Cover 2 tortillas with cheese. Scatter with sliced zucchini and half the flowers, then sprinkle with chilli flakes. Top with the remaining tortillas.
- Heat 1 tablespoon oil in a frypan over medium heat. Cook 1 quesadilla for 2-3 minutes each side until cheese is melted. Repeat with remaining 1 tablespoon oil and quesadilla.
- Slide quesadillas onto a plate, sprinkle with sea salt, then scatter with remaining zucchini flowers. Slice each into 9 pieces and serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set