Zucchini & Chicken Goat Cheese Quesadillas

These easy quesadillas are the perfect weeknight dinner.

The Deets

When I can’t decide what to make for dinner, I always turn to these zucchini and goat cheese quesadillas with chicken and caramelized onions. They’re a perfect balance of flavors and textures, with tender zucchini, creamy goat cheese, and savory chicken, all tied together by the sweetness of the caramelized onions. It’s a dish that’s loaded with flavor, packed with protein, and incredibly satisfying. I sprinkled some pepper flakes on the zucchini to give them a little added kick. I can’t decide which part is my favorite… the melted goat cheese or the sweet caramelized onions. Let me just tell that this is a must-try! Whether you’re looking for a quick weeknight meal or something a bit more special, these quesadillas check all the boxes. Trust me, they’re so delicious you’ll be making them on repeat. This is super easy to make for a group for a casual night in or a solo dinner. Plus if you have leftovers, perfect for lunch the next day. Check out the full recipe below! And if you love this easy weeknight dinner idea, I’ve got so many more where that came from in my full recipe list.

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Zucchini & Chicken Goat Cheese Quesadillas

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Ingredients

• ▢ 2 zucchinis
• ▢ Olive oil
• ▢ Red pepper flakes
• ▢ Sea salt pepper
• ▢ 1 yellow onion
• ▢ Balsamic glaze
• ▢ A big handful of grated mozzarella
• ▢ A few dollops of goat cheese
• ▢ Boneless skinless chicken thighs
• ▢ 2 tortillas
• ▢ Butter

Instructions 

• Add olive oil to a large skillet and thinly slice the zucchini (ideally a with a mandolin). Season with salt, pepper and red pepper flakes. Cook until zucchini has reduced inside and nicely browned, about 10 min. Remove from the pan and set aside.
• Thinly slice yellow onion (also ideally with a mandolin) and add to same pan with olive oil. Season with salt and pepper. Cook for about 25 min, stirring often. I like to add a little drizzle of balsamic glaze at the end.
• Preheat grill to 375 and coat chicken thighs with olive oil, salt and pepper. Grill for about 4-5 min per side. Remove and chop into cubes.
• Add grated cheese, zucchini, onions, chicken and goat cheese to a large tortilla. Drizzle with balsamic glaze and top with second tortilla. Add to a skillet with a little butter. If you have a press, use it here and cook for about 4-5 min on medium heat or until cheese is melty and the tortilla is browned. Then flip and repeat on other side. Remove and cut into slices. Enjoy!

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