1–2 tablespoons olive oil+more for brushing tortillas
freshly ground black pepper
8 whole grain tortillas*
1 cup shredded gruyere cheese
Preheat your grill to medium-high heat.
Cut the zucchini length-wise in quarters and then slice it into small triangles.
In a large skillet, heat the avocado oil over medium heat. Add the zucchini and sprinkle with salt and pepper. Stir the zucchini around to coat it with the oil, salt, and pepper.
Sauté the zucchini until it’s tender and just starting to brown (about 6-10 minutes). Remove from heat.
Bring all of your ingredients close to the grill. Place one tortilla on the grill and let it heat for 1-2 minutes. This warms one side of the tortilla so the cheese melts easily.
Using a spatula, flip the tortilla over and add mustard to it. I squeeze it on straight from the bottle!
Use a pastry brush to spread the mustard to the edges of the tortilla evenly.
Add the cheese and allow it to melt a little.
Once the cheese is starting to melt, add the cooked zucchini and add the second tortilla to the grill.10. Flip the second tortilla on top of the one with toppings and press it down with the spatula to flatten it if necessary.
Allow the quesadilla to cook another minute on that side, and then flip it to the other side and let it cook an additional 1-3 minutes.