When I saw this recipe posted over at Ezra Pound Cake (my co-conspirator for Barefoot Bloggers) this summer, I knew I needed to make it.  I mean, seriously…how incredible do these quesadillas look??  Well, these zucchini and corn quesadillas were out.standing. Really.  The veggies were perfectly sautéed while retaining just enough crunch to complement the soft, melted cheese.  The only change I made to the recipe was to use a nice sharp cheddar in place of the pepper Jack and it was a great choice to use here.  If you’re not looking for heat in recipe like this, be sure to use a cheese with some “umph” like sharp cheddar.  While I love Monterrey Jack, I think it would get lost in this recipe.  As a vegetarian meal, we were perfectly satisfied but if you need the meat, some grilled or sautéed chicken would probably be delicious added to the quesadillas.  I think what I’m most excited about is that you can use frozen corn if fresh corn isn’t in season and that zucchini is available year-round in the grocery stores so we won’t have to wait until next summer to eat these again!