Yield: 2-4 people (4 kids)
Preparation time: 10 minutes
Total time: 20 minutes
Source: Gigi is Cooking

Green=zucchini
yellow=crookneck

2 small zucchini - sliced thin into rounds
2 small yellow - crookneck squash, sliced thin into rounds
1/2 white onion sliced very thin into strips
2. t. Mexican Oregano (or Italian if you cannot find Mexican)
2 T. butter
4 large flour tortillas
1-cup Monterey Jack cheese or Queso Fresco cheese Shredded (found in most supermarkets)
Queso Fresco cheese is a Mexican equivalent of Monterey Jack cheese, but I think it is more melty and luscious!

Putting it together:
1.Melt the butter over medium high heat, once melted sauté' the squash and the onions with the oregano until the onions are slightly caramelized and the squash is tender. Salt to taste.
2. Layout two of the flour tortillas and ad 1/2 cup shredded cheese to each one-spread out.
3. Add 1/2 of the squash mixture to each tortilla and distribute evenly.
4. Cover the mixture with the remaining tortilla, like a sandwich.
5. Spray a griddle or you may use a sauté' pan with cooking spray and heat on medium high heat.
6. 1 quesadilla at a time cook the quesadilla until the outsides are browned and the cheese is melted-make sure and flip the quesadilla once one side has browned.
7. Cut into triangles (6-8) and serve immediately.
Salsa and sour cream always make great dipping options!
Enjoy

Nutritional facts (daily value): Calories 241kcal; Protein 3g (6%); Total Fat 23g (36%)(Sat. 15g (73%)); Chol. 61mg (20%); Carb. 8g (3%); Fiber 3g (10%); Sugars 4g; Calcium 42mg (4%); Iron 1mg (5%)