Lunch: Goat Cheese Zucchini Quesadillas with Grilled Corn Pico de Gallo

Recipe by Anna Watson Carl Bursting with summer veggies, you won't feel guilty eating all of these quesadillas by yourself.

Ingredients

2 ears corn, husks removed
5 tbsp. extra-virgin olive oil, divided
kosher salt
Black pepper
1 Small zucchini, thinly sliced (about 1 c.)
1 Small squash, thinly sliced (about 1 c.)
1/2 pt. grape tomatoes, quartered (1 c.)
1/4 small red onion, finely chopped (1/3 c.)
1/4 c. finely chopped cilantro
1/2 Small jalapeño, minced (optional)
Juice of 1/2 lime (2 tbsp.)
8 8-inch whole-wheat flour tortillas
4 oz. goat cheese, crumbled (about 1 c.)
8 oz. Monterey Jack cheese, grated (2 c.)

Instructions

Heat grill pan over high heat. Rub corn with 1 tablespoon olive oil and season with salt and pepper. Grill for 9 minutes, rotating sides every 3 minutes, until kernels are softened and surface is lightly charred on all sides. Remove to plate and let cool.
Place zucchini and squash slices in medium-sized bowl and toss with 2 tablespoons of olive oil and season with salt and pepper. on grill pan, arrange slices in single layer; grill for 2 minutes per side or until softened with light grill marks. Remove to bowl and grill remaining slices; let cool slightly.
Cut corn off cobs into large bowl. Add tomatoes, red onion, cilantro, jalapeno (optional), lime juice, and 1 tablespoon of olive oil. Stir gently to combine; season with salt and pepper.
Arrange 4 tortillas on clean work surface. Place 1/2 cup grated Monterrey Jack cheese on each and arrange zucchini and squash slices in single layer on top. Crumble about 1/4 cup of goat cheese on top of each one. Place remaining tortillas on top of cheese and vegetables and press down lightly.
Heat large nonstick skillet over medium-high heat and grease lightly with remaining 1 tablespoon of olive oil. Place one quesadilla on skillet and cook for 2 minutes, or until golden brown; flip and cook for another 1 to 2 minutes or until the cheeses are melted and both sides are browned.
Continue cooking remaining quesadillas. Cut into quarters and serve with corn pico de gallo.