Grilled Zucchini, Prosciutto, and Goat Cheese Quesadillas with Balsamic Reduction

When we fail, it builds character, and new ideas are created... and that's how this awesome quesadilla (which i'm sure would be an awesome pizza as intended) came about.
I got 6 beautiful zucchini from my dad's garden, so I had to base a meal around them. Grilling zucchini is my favorite way to prepare it, and I had been wanting to make grilled pizza, so I went with it. Another favorite is goat cheese on my pizza. I wanted to add in some kind of meat, and prosciutto is great with goat cheese. So, I grilled my veggies first, had them all set aside, and I was ready to grill one side of the pizza then flip, then add the veggies and meat, when it caught fire. Luckily I made a TJ's run over the weekend and had some spinach tortillas, which were even more awesome than the pizza! Seriously, best.quesadilla.ever.

Grilled Zucchini, Prosciutto, and Goat Cheese Quesadilla with Balsamic Reduction

2 large zucchini, sliced lengthwise
1/4 lb. sliced prosciutto
2 shallots, sliced
2 oz. herbed goat cheese
Salt and Pepper
4 Spinach tortillas
1/2 c. balsamic vinegar
1 tbsp. cornstarch


Slice zucchini, salt and pepper both sides very well. Slice shallots. Lay zucchini on grill and cook 2-3 minutes on each side, or until a bit charred. Add shallots, be careful with them, they fall apart easily! Add prosciutto to a cooler part of the grill, keep an eye on it!
Remove everything from the grill and lay on a sheet pan.
Spread goat cheese over the tortillas, press veggies and prosciutto into the middle, either grill or pan fry for 2-3 minutes per side.
To make reduction, bring balsamic to a simmer in a small pot for 10 minutes, or until reduced by 2/3, whisk in cornstarch and set aside.