If you’re looking for a fresh twist on quesadillas, these Chicken Zucchini Quesadillas are about to become a new favorite. Shredded chicken with melty mozzarella and Monterey Jack cheese with thinly sliced zucchini and a drizzle of basil pesto.
They’re crispy on the outside, gooey on the inside and a great way to use up summer zucchini! Perfect for a quick weeknight dinner, an easy lunch or even sliced into wedges for a game day appetizer or at your next happy hour.
Why You’ll Love These Chicken Zucchini Quesadillas
These chicken zucchini quesadillas are everything you want in a meal! You’ve got a mega crispy exterior with a cheesy, fresh flavor on the inside. Store bought basil pesto adds a delicious, herby finish that just screams summer goodness.
- A great way to use fresh zucchini: Thin slices cook quickly and blend perfectly with the chicken and cheese. No need to cook the zucchini ahead of time!
- Ready in 30 minutes: An easy weeknight dinner that’s big on flavor without tons of work, grab yourself a rotisserie chicken!
- A delicious leftover chicken recipe: Rotisserie chicken is wonderful, but these quesadillas are also a great way to use up leftover chicken.
- Easy to customize: Add fresh corn, spinach, bacon or leave the chicken out for a vegetarian meal.
Ingredients You’ll Need
The basic ingredients you’ll need plus some swap outs or substitutions if applicable.
- Zucchini: Smaller, more tender zucchini works best but if you have a larger one, cut in half and scrape out the seeds first. Instead of zucchini you could use fresh spinach or basil, or any other cooked vegetable that’s cut to size.
- Tortillas: We like using flour tortillas but corn tortillas will work too, just reduce the amount of ingredients for each quesadilla since corn tortillas are typically smaller in size.
- Cheese: Melty mozzarella and Monterey Jack go wonderfully with tender zucchini, but you can also use Colby Jack or another melting cheese that you like.
- Basil pesto: A drizzle of basil pesto amps up the fresh flavor in these quesadillas but you can definitely leave it out if you prefer.
How To Make
Just a few steps and you’ll be on your way to a delicious, cozy meal in just about 30 minutes, especially if you’re using leftover chicken or a rotisserie chicken.
- Mix the cheeses: Add the shredded mozzarella and Monterey Jack cheese to a bowl and toss them together until evenly combined. This gives you the perfect cheesy blend in every bite.
- Assemble: Lay two tortillas on a cutting board or clean work surface. Sprinkle about ½ cup of the cheese mixture over one tortilla, then arrange the zucchini slices in an even layer. It’s okay if some of the slices overlap slightly. Top with the shredded chicken, spreading it evenly so every bite has a little of everything.
- Finish the filling: Sprinkle another ½ cup of the cheese over the chicken, then drizzle or scatter about 2 tablespoons of basil pesto over the top. Place a second tortilla on top and gently press down to help hold everything together.
- Cook until crispy and golden: Heat a large skillet over medium-low heat with a light drizzle of oil. Carefully transfer the quesadilla to the skillet and gently press it down with a plate or spatula. Cook for 2 to 3 minutes, until the bottom is lightly browned, then carefully flip and cook for another 2 to 3 minutes, or until the second side is golden and the cheese is completely melted. Keeping the heat at medium-low gives the filling time to warm through without burning the tortillas.
Variations
This chicken zucchini quesadilla recipe is easy to customize with whatever you have in the fridge. Here are a few tasty ideas:
- Swap the protein: Lover grilled chicken, leftover turkey or even pulled pork. Add another protein hit with crumbled bacon or cooked sausage and a sprinkle of grated parmesan cheese.
- Use different cheese: Pepper jack will add a little heat, while cheddar, provolone or a Mexican cheese blend are all good options.
- Add more vegetables: Baby spinach, roasted red peppers, mushrooms, caramelized onions, corn or fresh tomatoes would all be delicious.
- Turn up the heat: Slice jalapeños, crushed red pepper flakes or a drizzle of your favorite hot sauce.
Storage Instructions
Store leftover chicken zucchini quesadillas in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in a skillet or an air fryer until the tortillas are crispy and the cheese is melted. You can definitely microwave them in a pinch but the tortillas won’t stay crisp.
Recipe Tips
- Slice the zucchini as thinly as possible (try a mandoline slicer) so it cooks quickly and becomes tender.
- Spread the filling evenly over the tortilla instead of piling in the center. This helps the quesadilla cook evenly and also makes it easier to flip.
- Cook over medium-low heat so the cheese has time to melt before the tortillas become too dark.
- A large spatula makes flipping easier. If needed, slide the quesadilla onto a plate, invert it and slide it back into the skillet and continue cooking.
Frequently Asked Questions
Do I need to cook the zucchini first?
No. As long as the zucchini is sliced thinly, it will become tender in the time the quesadilla cooks.
Can I use a rotisserie chicken?
Yes! Rotisserie chicken is a great shortcut and adds a lot of flavor. Any cooked, shredded chicken will work.
Can I make these ahead of time?
You can assemble the quesadillas a few hours ahead and keep them in the refrigerator until you’re ready to cook. They’re best cooked fresh!
What can I serve with chicken zucchini quesadillas?
These quesadillas are delicious with sour cream, guacamole, pico de gallo or an extra drizzle of pesto. A simple salad, Mexican rice or tortilla chips make great sides.
How About Some More Delicious Quesadilla Recipes?
- Cheeseburger Quesadillas
- Tequila Shrimp Quesadillas
- Ultimate Chicken Quesadillas
- Korean Beef Quesadillas
- Meatball Pizza Quesadillas
Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
You'll also sign up to get new recipes in your inbox.
Chicken Zucchini Quesadillas
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Print Recipe
Pin RecipeThese Crispy Chicken Zucchini Quesadillas are filled with tender chicken, thinly sliced zucchini and gooey cheese for an easy 30 minute dinner. No need to cook the zucchini ahead of time, if it’s thinly sliced it’ll become tender and melt right in with the cheese!
Ingredients
- 4 taco size flour tortillas
- 2 cups cooked, shredded chicken (rotisserie chicken works great, or any cooked chicken, see note)
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterey jack cheese
- 1 medium zucchini, sliced thin
- 4 tablespoons basil pesto
- Avocado oil or olive oil for cooking
Instructions
- Combine the mozzarella cheese and Monterey jack cheese together in a bowl.
- Place 2 of the tortillas on a board. Add a 1/2 cup of cheese to one of the tortillas, spreading out in an even layer. Place some of the thinly sliced zucchini on top of the cheese in an even layer. (the slices can overlap, refer to the photos in the post for reference). Add 1 cup of the chicken, again spreading out in an even layer. You want the quesadillas to cook evenly, so don’t pile up the ingredients in the middle of the tortilla.
- Add another 1/2 cup of the cheese to the top of the chicken, followed by about 2 tablespoons of the pesto, scattered around the top. Place another tortilla on top, gently pressing down.
- Heat a large skillet over medium-low heat with a drizzle of oil. Once warm, carefully add the quesadilla into the pan and press down with a plate. Cook the quesadillas for 2-3 minutes until the bottom is lightly browned. Flip the quesadilla over and cook another 2-3 minutes until the cheese is melted and the other side is browned. You don’t want a super high heat for these quesadillas because you want the inside to warm through and the cheese to melt before the tortillas get too browned on the outside.
- Remove the quesadilla to a board and tent loosely with foil. repeat with the other ingredients to make the second tortilla. Cut the quesadillas into wedges and serve with sour cream, a drizzle of pesto and guacamole if you like.
Recipe Notes
Sometimes we season the chicken with garlic powder, salt and pepper depending on how the chicken was cooked. If you’re using a rotisserie chicken, it’s often flavorful enough. Taste the chicken and season as you like. You can even use our fajita seasoning or our all purpose seasoning.
We prefer using a mandoline to slice the zucchini so that you get even and thin slices. If you slice the zucchini thin, you don’t have to cook the zucchini ahead of time, it will cook inside the quesadilla. If you have thicker slices of zucchini, they aren’t going to cook through.
Store: Store leftovers covered on a plate or in an air tight container in the refrigerator for up to 3 days. This will also depend on if you’re using leftover chicken and how fresh your chicken was to start with.
Reheat: Reheat the quesadillas in a skillet with a drizzle of oil until crispy. Alternately, you can warm them up in an air fryer or the microwave, but they won’t crisp up in the microwave.
- Category: Dinner
- Method: stove top
- Cuisine: American
