Zucchini and Corn Quesadillas

From the garden

• 2 medium zucchini or summer squash, cut into small dice
• 2 ears sweet corn, kernels cut off — or 1.5 cups frozen kernels
• 1 small onion, finely diced
• 2 tbsp cilantro, chopped (optional)

From the pantry

• 3 tbsp neutral oil — divided between filling and griddling
• ½ tsp ground cumin
• 8 oz Monterey Jack or cheddar, shredded
• 4 flour tortillas (8-inch)
• ½ tsp salt
• sour cream (optional) — for serving
• hot sauce (optional) — for serving

1. Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the zucchini and onion with the salt and cook, stirring only occasionally, 6–8 minutes — you want browned edges and no puddle of liquid left in the pan.
2. Stir in the corn and cumin and cook 2 minutes more, just until the corn turns bright and smells sweet. Scrape the filling into a bowl and stir in the cilantro if using; wipe out the skillet.
3. Lay the tortillas out and cover half of each with a layer of cheese, a quarter of the filling, and a little more cheese — cheese on both sides is the glue that holds the quesadilla together. Fold into half-moons.
4. Heat the skillet over medium with a film of the remaining oil and cook the quesadillas two at a time, 2–3 minutes per side, pressing gently with a spatula, until deeply golden and crisp with the cheese fully melted.
5. Rest 1 minute, cut into wedges, and serve with sour cream and hot sauce.