Preparing Zucchini Risotto and Mushroom Spinach Quesadilla at home!

What could be better than enjoying an Italian and a Mexican recipe after a good, hard work out? Yes, we know we just got you drooling with that. So here are we are presenting the recipes of two delicious recipes called Zucchini Risotto and Mushroom Spinach Quesadilla.

It would be best to serve these dishes with some black bean and/or spinach salad for a more delightful experience. If you are not one of those who prefer salads despite their health benefits, you would really like this one for its exceptional taste!

The Zucchini Risotto

The main course today starts with Zucchini Risotto.

With very few ingredients to make with, this one is a sure shot winner for those easy and laidback dinner preparations. It’s so filling that all you would need along is something to gulp down with. This creamy, yet not that heavy dish, gets its color from the addition of crunchy zucchini and sun-dried tomatoes.

Tip: Adding some basil leaves would give it some more aroma.

Are you a weight-training woman? If so, you can try this dish because it is unlike other butter-loaded risottos and is very light on the palette. This can be one of your go-to weekend meals and it can enhance your quality time around the most special people.

Here’s how to make it:


    •  7 cups vegetable or chicken stock

    •  1 tbsp butter

    •  1 medium onion, chopped

    •  2 cups rice, uncooked

    •  1/2 medium zucchini, thinly sliced

    •  10 sun-dried tomatoes, softened and chopped

    •  1 tsp dried thyme, crushed

    •  6 tbsp freshly grated Parmesan/Mozzarella cheese

    •  1 tbsp chopped fresh basil leaves, or to taste (optional)

  •  Salt & ground black pepper to taste


    •  Bring vegetable or chicken stock to a boil in a medium stockpot.

    •  Reduce heat to a low simmer.

    •  Melt butter in a large, heavy-bottomed stockpot over medium heat.

    •  Stir in onions and cook for 2 minutes, or until softened.

    •  Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted.

    •  Gradually ladle in simmering vegetable stock, stirring continuously.

    •  The risotto will become “creamy” and slightly sticky, yet still firm in the center, or al dente.

    •  When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme while adding stock as needed.

    •  Stir continuously.

    •  Serve with basil and 3 tablespoons of cheese.

    •  Divide risotto among 6 bowls and sprinkle with remaining cheese.

  •  Season them with pepper to taste.

Nutritional Info

Serves 6

Nutritional value per serve:

    •  Calories 153kcal,

    •  Fat 9.3g,

    •  Carbs 10.7g,

  •  Protein 6.7g

We now pair it up with an equally delicious dish from a different part of the world. It is called Healthy Mushroom Spinach Quesadilla and goes along nicely with it, provided you have made some black bean or spinach salad too.

Healthy Mushroom Spinach Quesadilla

Healthy Mushroom Spinach Quesadilla

We thought it would be better to get started with something unique so we gave our twist to the quesadilla. Several nutritionists swear by the health benefits of eating spinach quesadillas because one can have direct control over the ingredients and portion size.

Our Healthy Mushroom Spinach Quesadilla now has two of the tastiest ingredients, namely spinach and mushroom, along with the ridiculously sinful cheddar cheese. If you make these at home, you would know that the aroma shall come out when the tortilla is fried in cheese perfectly.


    •  1 (10 ounces) package chopped spinach

    •  2 cups shredded Cheddar cheese

    •  2 tablespoons butter

    •  2 cloves garlic, sliced

    •  2 portobello mushroom caps, sliced

    •  4 (10 inches) flour tortillas

  •  1 tablespoon vegetable oil


    •  Prepare spinach according to package directions. Drain and pat dry.

    •  Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla.

    •  Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.

    •  Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook for about 5 minutes.

    •  Mix in spinach, and continue cooking for 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.

  •  Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

Nutritional Info

Nutritional Info

Serves 16 wedges

Nutritional value per serve:

    •  Calories 153kcal,

    •  Fat 9.3g,

    •  Carbs 10.7g,

  •  Protein 6.7g

Get them on your list for this Sunday. You can follow them up with these healthy delicacies later in the day. These dishes are native to Mexico and Guatemala.

These two dishes are high on nutrition and can easily be an intelligent option for more non-traditional food. They do not take too much of a hassle to get prepared and you would thus always find them easy to prepare, once you have tried your hand at them.

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