1 cup sliced yellow squash (fresh or frozen, thawed)
1/2 cup sliced mushrooms
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon hot sauce
2 Tablespoons olive oil
1 cup shredded mozzarella cheese (4 oz)
2 - 8 inch flour tortillas

Saute the first 6 ingredients in hot oil in a large skillet until veggies are crisp-tender; remove.

Place 1/4 cup mozzarella on half of each tortilla; top evenly with vegetable mixture and remaining 1/2 cup cheese. Fold tortillas over filling.

Cook quesadillas in hot olive oil in skillet over medium heat 3-5 minutes on each side or until lightly browned. Serve immediately with salsa.