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Zucchini Corn Quesadillas

kept bybruderso

quick, simple and light


1 tablespoon olive oil
2 cloves garlic, minced
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1 bell pepper, diced
1 cup corn kernels, frozen, canned or roasted
Kosher salt and freshly ground black pepper, to taste
1/2 cup pesto, homemade or store-bought
8 (8-inch) flour tortillas
2 cups shredded cheddar cheese



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