Heat a large skillet over medium heat for about 2 minutes and add olive oil.

Add diced bell peppers, sliced zucchini, and mushrooms to the skillet. Sauté for 5 minutes until tender.

Sprinkle garlic powder, salt, and pepper over the vegetables and stir for another minute.

Place one tortilla in the skillet over the cooked veggies and top with shredded cheese and sautéed veggies. Place another tortilla on top.

Cook the quesadilla for about 3–4 minutes until the bottom is golden brown and cheese is melting.

Carefully flip the quesadilla and cook the other side for another 3–4 minutes until golden brown.

Remove the quesadilla, let it cool for a minute, slice into wedges, and serve warm with salsa or guacamole.