Zucchini and corn quesadillas

Finely chop the zucchini; drain the canned corn.

Saute in a large nonstick skillet with a little olive oil over fairly high heat, zucchini first and the corn later, to get colour.

Spoon the filling over half a tortilla, top with cheese and press really flat so the filling stays in.

Oil and preheat the pan, fry, flip, and slice.