Step 1: Prepare the Zucchini (The Most Crucial Step!)

1. Wash and trim the ends of the zucchinis. Using the large holes of a box grater, shred the zucchini into a large bowl.
2. Sprinkle the shredded zucchini with about ½ teaspoon of salt and toss to combine. Let it sit for 10-15 minutes. You will see a significant amount of water bead up and pool at the bottom of the bowl.
3. Transfer the salted zucchini to a clean kitchen towel, cheesecloth, or a few layers of heavy-duty paper towels. Gather the ends and twist, squeezing as much liquid out as you possibly can over the sink. This step is non-negotiable for preventing soggy quesadillas. You should be able to extract at least ½ to ¾ cup of water. Set the squeezed zucchini aside.

Step 2: Cook the Vegetable Filling

1. Place a large skillet or sauté pan over medium heat and add the 2 tablespoons of olive oil.
2. Once the oil is shimmering, add the finely chopped yellow onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes.
3. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
4. Add the squeezed, shredded zucchini to the skillet. Cook, stirring frequently, for 3-4 minutes to cook off any remaining moisture and soften it further.
5. Stir in the drained corn, ground cumin, chili powder, smoked paprika (if using), and dried oregano. Continue to cook for another 2-3 minutes, allowing the spices to toast and become fragrant.
6. Remove the skillet from the heat. Season the mixture with salt and black pepper to your liking. Stir in the chopped fresh cilantro and the fresh lime juice to brighten up the flavors. Your filling is now ready.

Step 3: Assemble and Cook the Quesadillas

1. Wipe out the skillet you used for the filling or use a separate large non-stick skillet, griddle, or comal. Place it over medium heat.
2. Lightly butter one side of a tortilla or add about a teaspoon of butter/oil to the hot pan. Place the tortilla in the pan, buttered-side down.
3. Working quickly, sprinkle about ¼ cup of shredded cheese over the entire surface of the tortilla.
4. Spoon about ½ cup of the zucchini and corn filling evenly over one half of the tortilla.
5. Sprinkle another ¼ cup of cheese on top of the filling. The cheese on both sides acts as a “glue” to hold the quesadilla together.
6. Using a spatula, carefully fold the empty half of the tortilla over the filled half to create a half-moon shape. Gently press down.
7. Cook for 2-4 minutes per side, until the tortilla is golden brown and crispy and the cheese is completely melted and gooey. You can peek by lifting an edge with your spatula.
8. Slide the cooked quesadilla onto a cutting board and let it rest for a minute before cutting. This helps the filling set.
9. Repeat the process with the remaining tortillas, filling, and cheese, adding more butter or oil to the pan as needed between quesadillas.
10. Cut each quesadilla into 2 or 3 wedges and serve immediately.