Zucchini Cheddar Tortilla Melts
with Caramelized Onion & an Apple Salad
- Wheat
- Soy
- Milk
Move over quesadillas. These days, we’re all about tortilla melts! In all seriousness, though, our newest culinary invention is really just a spin on its south of the border cousin. Similarly, our tortilla melts are golden and crispy on the outside and packed with flavor (and cheese). Inside, there’s a savory zucchini and onion mixture, plus cheddar and Monterey Jack. It’s drizzled with lemony crema and served alongside an apple-studded salad. Prepare to melt!
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
½ cup
Cheddar Cheese
(Contains: Milk)
1 tablespoon
Fry Seasoning
1 unit
Onion
4 tablespoon
Sour Cream
1 unit
Zucchini
1 unit
Lemon
1 unit
Apple
1 unit
Mushroom Stock Concentrate
¼ cup
Monterey Jack Cheese
(Contains: Milk)
2 ounce
Mixed Greens
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce. Halve, peel, and thinly slice onion. Heat a drizzle of oil in a large pan over medium heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 7-9 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly.
While onion cooks, halve lemon. Halve, core, and thinly slice apple. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. In a small bowl, combine sour cream, ½ tsp Fry Seasoning (1 tsp for 4 servings), and a squeeze of lemon juice to taste; season with salt and pepper. (You’ll use the rest of the Fry Seasoning in the next step.) In a large bowl, toss apple and mixed greens with a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.
Once onion is softened, add zucchini and a drizzle of oil to pan. Cook, stirring occasionally, until onion is caramelized and zucchini is tender, 3-4 minutes. Season with salt, pepper, and remaining Fry Seasoning. Add stock concentrate and 2 TBSP water (4 TBSP for 4 servings). Cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper. TIP: For an extra-rich filling, stir in 1 TBSP butter (2 TBSP for 4). Turn off heat; transfer filling to a plate. Wipe out pan.
Place tortillas on a clean work surface. Evenly sprinkle with cheddar, then top with zucchini filling and Monterey Jack. Fold tortillas in half to create tortilla melts.
Heat a drizzle of oil in pan used for filling over medium-high heat. Add tortilla melts and cook until golden brown on the first side, 1-2 minutes. Flip and cook 1 minute more. TIP: Depending on the size of your pan, you may need to work in batches. Transfer to a paper-towel-lined plate.
Transfer tortilla melts to a cutting board; cut into three wedges each. Divide tortilla melts and salad between plates. Serve with crema on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty combination of zucchini, cheese, and caramelized onions; some found the mushroom stock too strong.
- Ease of prep: Generally easy to make, though a few found it messy to eat or assemble.
- Suggestions: Consider adding protein like chicken or beans; try slicing zucchini very thin for better texture.
- Portions: Some felt it was light for dinner; adding extra veggies or a heartier side could make it more filling.
- Salad: The apple salad was refreshing, but a few wanted more exciting toppings or dressing options.
Reviews from our home cooks
This was my favorite Hello Fresh meal ever! Loved, loved, loved it! The mixed greens were lively and crispy. I put lemon on 1/2 of the apple and saved lettuce and cooked onion/zucchini mixture to do with the other tortilla the next day. A winner!
This recipe is so easy and doesn't take a lot of time. I thought the salad was good just didn't go with the tortilla melt. This would be good with rice in it. The melts are enough by themselves if they had more in them.
This was pretty fun! I added shrimp from the freezer to add protein. I haven't done a tortilla melt for a long time so it was a great change. This was delish and the salad was great and fresh. I'd try this again!
I really enjoyed these Tortillas. I like zucchini so it worked great for me. My husband doesn't like zucchini, so after he picked it all out, he had little left to eat. Liked the little side salad. I'd order it again for myself, but not as a family meal, unless meat was involved.
These were super tasty. I had thought that the zucchini texture would be odd, but it was nicely balanced against the creamy cheese and crisp tortilla.
THIS WAS AMAZING so much flavor and great portion. We added more cheese but prob didn't even need it. Zucchini and onions tasted delicious
Super easy and tasty! I shared with some friends who are not usually zucchini fans and they loved it too! The sauce was a perfect complement to them!
The melding of flavors with the zucchini mixture and sour cream mixture was perfection and paired well with the salad!
The original recipe was mushroom instead of zucchini, which would have been a better flavor combination. The melt ended up being somewhat oily, and salad was not very flavorful.
They were just a tad too liquidy from the zucchinis but the flavor profile was very good! Just got hard to eat during the end.
