1 tsp olive oil
Cooking spray
1/3 c finely chopped onion
1/2 tsp bottled minced garlic
1 1/4 c shredded zucchini
1/4 tsp dried oregano
1/8 tsp salt
1/8 tsp black pepper
4 (8") fat free flour tortillas
1/2 c. (2 oz) preshredded part-skim mozzarella cheese, divided
1/2 c diced tomato, divided
1/4 c. chopped pitted kalamata olives, divided
1/4 c. (1 oz) crumbled feta cheese, divided

Heat the olive oil in a large nonstick skillet coated w/ cooking spray over medium-high heat. Add onion & garlic; sauté' for 1 min. Add zucchini; sauté for 2 min or until lightly browned. Remove from heat; stir in oregano, salt & pepper.

Wipe pan clean w/ paper towels, & coat w/ cooking spray. Heat pan over medium-high heat. Add 1 tortilla to pan, sprinkle w/ 1/4 c mozzarella. Top w/ half of zucchini mixture, 1/4 c tomato, 2 tbsp. olives, 2 tbsp feta and 1 tortilla. Cook for 3 mins or until lightly browned on bottom. Carefully turn quesadilla; cook for 2 min or until lightly browned. Place quesadilla on cutting board; cut in half w/ serrated knife. Repeat procedure w/ remaining tortillas, mozzarella, zucchini mixture, tomato, olives and feta. Serve warm.

Yield: 4 servings

Cal 235
Fat 7.9
Protein 8.7
Carb 23.7
Fiber 3.8
Chol 14
Iron 0.7
Sodium 632
Calc 160