Zucchini Cheddar Tortilla Melts
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Zucchini Cheddar Tortilla Melts

Zucchini Cheddar Tortilla Melts

with Caramelized Onion & an Apple Salad

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!

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit

Yellow Onion

1 unit


1 unit


1 unit


4 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Fry Seasoning

2 ounce

Mixed Greens

1 unit

Mushroom Stock Concentrate

2 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup

Cheddar Cheese

(Contains Milk)

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Cooking Oil



1 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories660 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate69 g
Sugar20 g
Dietary Fiber8 g
Protein18 g
Cholesterol60 mg
Sodium1000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Large Bowl
Small Bowl
Paper Towel


Cook Onion

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.

Make Crema & Salad

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.

Cook Mushrooms

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.

Assemble Tortilla Melts

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.

Cook 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.

Finish & Serve

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.