Simple, tasty and fun to eat, get the kids to help make Callum Hann's zucchini and corn quesadillas tonight.

Recipe Callum Hann | Photographs Brendan Homan | Styling Natalie Homan

Zucchini and corn quesadillas with guacamole and salsa
serves 4

2 spring onions, thinly sliced
1 punnet cherry tomatoes, halved
1 Lebanese cucumber, diced
½ bunch of coriander, leaves picked
juice of 1 lemon
1 avocado
1 tbsp olive oil
1 medium zucchini, diced
1 cob corn, kernels sliced off
1 tsp smoked paprika
40g parmesan, grated
100g mozzarella, grated
4 wholegrain tortillas 

Combine spring onions, tomatoes, cucumber, coriander and half the lemon juice in a large bowl.

Halve the avocado, remove the seed and scoop out the flesh. Mash avocado with the remaining half of the lemon juice in a bowl with a fork.

Heat oil in a large frying pan over high heat. Cook zucchini, corn and smoked paprika for 2-3 minutes or until golden. Remove vegetables from the heat and wipe out the pan.

Place a tortilla in the hot pan and sprinkle cheeses and vegetables over one half. Cook for one minute before folding in half using an egg slide. Cook for a further minute or until cheese has melted and quesadilla is golden brown. Carefully remove from heat and repeat with remaining quesadillas.

Remove quesadillas from pan and serve with guacamole and salsa.

 

This recipe first appeared in the August 2019 issue of SALIFE magazine.