Zucchini Quesadillas

Another repost:
This recipe comes from August/September 2004 Taste of Home.

1 onion, chopped
1/2 c. sweet red pepper, chopped
2 c. shredded zucchini
2 Tbsp. taco seasoning
flour tortillas
grated cheddar cheese
salsa and sour cream for serving

Heat a few Tbsp. of olive oil in a skillet. Add onions and pepper, saute for 3 minutes. (NOTE: I never actually measure the onions and peppers. I just use one pepper, and actually about half of a medium onion. I think onions are a subtlety that definitely can be over done. You usually get great flavor with about half what any recipe calls for.) As you can see in the picture, tonight I didn't have any red pepper, so I used green. Still good. Red is more kid-friendly. Add zucchini and taco seasoning, saute 3-4 minutes longer or until veggies are tender. Remove from heat. Heat tortillas on a griddle, spread one half with a thin layer of the zucchini mixture. Sprinkle desired amount of cheese on top, fold tortilla in half. Cook until tortilla is toasty, (flip once to toast both sides) and cheese is melted. Slice into triangles and enjoy!

Note: The original recipe called for pepper jack cheese, but I know my kids will not go there. Monterey jack is a nice compromise.

I've heard of people using hummus and other substitutes for cheese in their quesadillas to cut down on calories........what do you guys like to use? (Please feel free to comment any time I post with suggestions on how to make it healthier. I'm definitely still learning!)