Something really different!
Mediterranean Quesadillas
Ingredients:
| 8 8 | flour tortillas | 8 |
| 1 cup | Nordica Cottage Cheese | 250 mL |
| 1 cup | crumbled light feta cheese | 250 mL |
| 2 | cloves garlic, crushed | 2 |
| 1/2 tsp | dried oregano | 2 mL |
| 2 1/4 cups | all-purpose flour | 550 mL |
| 2 cups | grated zucchini | 500 mL |
| 1 cup | diced plum tomatoes | 250 mL |
| 1/3 cup | diced black olives | 75 mL |
| 3 tbsp | sliced fresh basil | 45 mL or |
| (1 tbsp | dried basil | 15 mL) |
| 1 cup | grated light mozzarella cheese | 250 mL |
Instructions:
Preheat oven to 425ºF (220ºC). Spray both sides of 4 tortillas with non-stick cooking spray or lightly brush with olive oil; arrange on 2 baking sheets. Place on bottom rack of oven and bake for about 3 minutes or until crisp, puffy and slightly browned. Turn over so brownest side is facing up. Meanwhile process cottage cheese, feta, garlic and oregano in food processor or blender until well blended. Squeeze all moisture from zucchini. Divide cheese mixture evenly on baked tortillas. Sprinkle zucchini, diced tomatoes, olives and basil on top of cheese. Distribute mozzarella evenly over each. Top each with another tortilla, pressing down slightly. Spray top tortillas with non-stick cooking spray. Bake 6-8 minutes or until top tortillas are browned and crisp. Cool 5 minutes; cut wedges with pizza cutter. Place a dollop of sour cream on each if desired and garnish with tomato, basil leaves or green onion.
Yield: 4 sandwiches or 24 appetizer portions. Bake time: 6-8 minutes.