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Heat a large skillet over medium. Once hot, add oil. Once oil is hot, add garlic and cook, stirring, until just golden at the edges, about 1 minute.
Add zucchini, 1 teaspoon kosher salt, and red pepper flakes and increase heat to medium-high. Cook, turning over occasionally, until zucchini becomes soft and starts to break down, about 5 minutes.
Reduce heat slightly and cook 7 to 10 minutes more, at which point the zucchini will be jammy and very tender. Taste for seasoning and add more salt if needed.
Add the juice of half your lime and scrape mixture into a wide bowl. Let cool slightly while you prepare any toppings or grate the cheese.
Add cheese to zucchini mixture and mix. Lay out 6 of your tortillas and divide the filling between them, going all the way to the edges. Place remaining 6 tortillas on top.
Heat a nonstick skillet over medium and add a couple teaspoons of oil. Transfer your assembled quesadillas to the skillet and cook until deeply golden and crisp underneath.
Flip quesadilla(s) and repeat on second side. Squeeze the juice of the remaining lime half over them.
Serve halved or in wedges with additional lime wedges, avocado, cilantro, and jalapeno.