4 T. olive oil
1 onion, coarsely chopped
4 garlic cloves
2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
1 c. frozen corn kernels (4 oz)
1/4 c. chopped fresh cilantro
4 (8-in) flour tortillas
2 c. grated Pepper Jack cheese
Preheat oven to 400. In a large skillet, heat 3 T. oil over medium heat. Add onion and 1 t. salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro.
Brush one side of all tortillas with remaining T. oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges