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Grilled Mediterranean Quesadillas

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  • 2 medium zucchini, sliced lengthwise
  • 1 large red bell pepper, quartered
  • 5 Tbsp. Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, divided
  • 4 soft taco size tortillas
  • 1/2 cup shredded part-skim mozzarella cheese
  • 8 Kalamata olives

Nutritional information


Amount per serving

Calories from Fat140
Total Fat15g
Saturated Fat3.5g
Trans Fat0g
Total Carbs23g
Dietary Fiber2g
Vitamin C120%
Vitamin A30%
  • 1 Brush zucchini and red pepper with 1 tablespoon Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil and grill until tender. Remove to cutting board and cut into bite-size pieces; set aside.
  • 2 Brush one side of tortillas with 2 tablespoons of the remaining Mayonnaise Dressing. Arrange grilled vegetables evenly over half of each tortilla. Sprinkle vegetables evenly with cheese and olives. Fold tortillas in half over filling .
  • 3 Brush outside of tortillas evenly with remaining 2 tablespoons Mayonaise Dressing. Grill turning once, until golden and cheese is melted, about 2 minutes. Cut each quesadilla into 2 wedges.
TIP: These can also be made indoors on a grill pan.