4 burrito-size flour tortillas (I use Fat Free Wh Wht ones)
1 cup chopped tomato
1/4 cup thinly sliced red onion
2 teaspoons fresh lime juice
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon cumin
1/8 teaspoon freshly ground pepper
1 1/2 cups shredded zucchini, patted dry on paper towels
3/4 cup shredded vegetarian low fatCheddar cheese

1. Heat oven to 425F.

2. Lightly coat a cookie sheet with vegetable cooking spray. Arrange 2
tortillas on prepared cookie sheet. (I let these "cook" while I prepare the rest so they are crisp too-the tomatoes tend to not make them crisp otherwise)

3. Combine tomato ( make sure all juice is gone), onion, lime juice, oil, salt, cumin and pepper in large bowl. Stir in zucchini and Cheddar cheese; spread half
of tomato mixture over each tortilla. Cover filling with remaining 2
tortillas and brush tops with olive oil. Bake 10 to 12 minutes until lightly browned and crisp. Transfer quesadillas to cutting
board and cut each into wedges.

Makes 4 servings. 4 pts depending on what kind of cheese and flour tortillas




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Penny
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The gift of God is eternal life. Romans 6:23
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