Charlotte Hume's Courgerre Quesadillas

1. Preheat the oven to 200C/180C fan/ 400F/gas 6. Have ready 8 small tortillas. Peel and finely chop 1 onion. Coarsely grate 5 medium courgettes. Peel and crush 2 cloves garlic. Prepare 1 tsp freshly grated ginger. Grate 225g cheddar cheese and 1 large carrot.
2. In a frying pan, heat 2 tbsp olive oil on a medium heat. Add the onion and fry for 3 minutes until it starts to soften and become translucent.
3. Add the grated courgettes, garlic and grated ginger. Sauté for 3 minutes, stirring continuously. Make sure the mixture does not burn. Turn off the heat and season with salt and freshly ground pepper.
4. Lightly brush one side of each tortilla with oil. Place four tortillas, oiled side down, on a sheet of baking paper on a baking tray. Take half the cheese and sprinkle it evenly among the four tortillas. Divide the courgette mixture equally among your four tortillas and sprinkle it on top of the cheese. Sprinkle over the grated carrot, dividing it evenly among the tortillas. Then add the remaining cheese on top. Place another tortilla, oil side up, on top. Gently press with a spatula to compress the quesadillas.
5. Place in the preheated oven for 8-10 minutes, until the edges of the quesadillas curl up slightly. Slice into quarters and serve hot.