Zucchini And Tuna Quesadillas - cooking recipe

Ingredients

4 pesto garlic tortillas
1 tablespoon olive oil
1/4 cup roasted red pepper pesto
2 (85 g) tuna, drained (the flavour requested is Dill & Lemon, but any other flavour is fine)
2 cups zucchini, grated
6 slices monterey jack pepper cheese
salt and pepper

Preparation

Brush each side of tortilla with a little bit of oil.
In a large skillet, put one tortilla, oiled side down.
Spread half pesto and one can of tuna on the tortilla.
Sprinkle with half the zucchini and cover with 3 slices of cheese.
Add salt and pepper, if wanted.
Cover with another tortilla, oiled side up.
Heat at medium heat 4 to 6 minutes pressing with a spatula from time to time (flip at mid-cooking).
Set aside and keep warm.
Do the same with the remaining ingredients.
When ready to serve, cut each quesadilla in 6 wedges.