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.