In a hot skillet, add a little oil, then add the onion and garlic. Sauté, then add the zucchini cut into half-moons and the green chili pepper cut in half. Cook and add a little salt.

Once the zucchini is tender, add the chopped tomatoes and chicken bouillon powder. Cover and cook until everything is well cooked.

In a separate hot skillet, add the steak seasoned with salt and pepper on both sides. After flipping, move the steak to the side of the pan and cook the quesadillas in the same skillet by placing cheese between two tortillas or folding one tortilla with cheese. Cook on both sides until the cheese is melted and the tortillas are soft.

Serve the steak with the zucchini salad and quesadillas on the side.