Zucchini and Cheese Quesadillas

thinly sliced zucchini and/or yellow summer squash (about 10 ounces)

(8-inch) whole wheat flour tortillas

crumbled Cotija cheese (or shredded cheddar or Monterey Jack)

Thinly sliced scallions

serrano or jalapeño chile, thinly sliced

plus 1 teaspoon olive oil

avocado, diced

store-bought fresh tomato salsa (or tomatillo salsa)

Lime wedges, for serving