In a large skillet, heat oil over medium heat. Add grated zucchini and corn, and sauté for about 4-5 minutes until tender.

Sprinkle in cumin, and add salt and pepper to taste. Mix well to distribute spices.

Lay out large tortillas and spoon an even amount of the vegetable filling onto one half of each tortilla.

Sprinkle cheddar cheese and Mexican blend cheese over the vegetable mixture on each tortilla.

Fold each tortilla over to create a half-moon shape and press down gently.

In the same skillet, place folded quesadillas over medium heat and cook for about 3-4 minutes on each side until golden brown.

Remove quesadillas from the skillet and let them rest for a minute. Cut into wedges and serve warm.