Zesty Zucchini Guacamole Quesadilla with Fresh Tomato Salsa
2 tablespoon pine nuts, toasted
2 tablespoons olive oil
1 zucchini, shredded (about 2 cups)
1/2 red or orange bell pepper, finely chopped (about 1/4 cup)
1 small red onion, sliced thin (about 1/4 cup)
1/4 cup cilantro, chopped (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup shredded cheese (a Mexican blend works well or your favorite melting cheese)
1 large tomato, chopped or a variety of cherry and grape tomatoes, halved (different colors are fun)
Juice of 1 small lime
1 tablespoon finely chopped red onion
1/4 teaspoon hot sauce (optional)
4- 8 inch Tortillas, Whole Wheat or Flour
8 tablespoons of your favorite Cabo Fresh Guacamole (Authentic or Spicy work well here)

Heat the oil in a medium skillet, over medium heat. Add zucchini, pepper, red onion and cook for 5 minutes until vegetables are soft. Stir in cilantro and season with salt and pepper, set mixture aside.
In a small bowl combine tomatoes, lime juice, onion, hot sauce if using and stir to combine, season with salt and pepper.
Heat a skillet large enough to hold an 8 inch tortilla over medium heat. Lay the tortilla flat in the skillet and spread 1/4 of the zucchini mixture on one half, top with pine nuts and 1/4 cup cheese; spread 2 tablespoons of the Cabo Fresh Guacamole on the other half. Fold in half and continue to cook until both sides are nicely browned, flipping once. Repeat process with the other 3 tortillas. Can put in warm oven to keep warm while making all or serve as they come out of skillet. Cut into 3 wedges and serve with tomato salsa.