Name: Zucchini, ricotta and feta quesadillas
Yield: 4
Ingredients: 60 ml apple cider vinegar (¼ cup); 2 tsp caster sugar; ½ Spanish onion, thinly sliced; 1 long green chilli or jalapeño, thinly sliced; 250 gm full-cream ricotta; 100 gm hard mozzarella, coarsely grated; 80 gm feta, crumbled; 3-4 splashes Tabasco, or to taste; 4 zucchini (about 80gm each), thinly sliced into rounds; 2 tbsp extra-virgin olive oil, plus extra for drizzling; Finely grated rind and juice of 1 lemon; 8 medium flour tortillas; 1 cup (loosely packed) basil; ¼ cup (loosely packed) oregano; 4 zucchini flowers, torn

This is a really simple vegetarian dinner that will satisfy everyone, and a no-brainer for the barbecue.

Ingredients

60 ml apple cider vinegar (¼ cup)

2 tsp caster sugar

½ Spanish onion, thinly sliced

1 long green chilli or jalapeño, thinly sliced

250 gm full-cream ricotta

100 gm hard mozzarella, coarsely grated

80 gm feta, crumbled

3-4 splashes Tabasco, or to taste

4 zucchini (about 80gm each), thinly sliced into rounds

2 tbsp extra-virgin olive oil, plus extra for drizzling

Finely grated rind and juice of 1 lemon

8 medium flour tortillas

1 cup (loosely packed) basil

¼ cup (loosely packed) oregano

4 zucchini flowers, torn

Method

Main

1.Stir sugar into vinegar in a bowl until dissolved. Add onion and chilli, stir to combine, season to taste and set aside to soften (10 minutes).

2.Combine ricotta, mozzarella, feta and Tabasco in a bowl, season to taste and set aside.

3.Heat a char-grill pan over medium-high heat. Combine zucchini and olive oil in a bowl. Season to taste and grill half the zucchini, turning occasionally, until golden (1-2 minutes). Set aside. Add lemon rind and juice to remaining zucchini, and drizzle with extra olive oil.

4.Spread tortillas with ricotta mixture, top 4 with grilled zucchini, scatter with half the basil and oregano and sandwich with remaining tortillas. Grill in batches over medium-high heat, turning occasionally, until charred and cheese is melted (3-4 minutes). Serve hot topped with onion mixture, remaining zucchini, basil and oregano, and zucchini flowers.

Styling by Alice Storey

Styling by Emma Knowles