First you grill, then you bake! A low-carb version of your favorite stuffed pasta dish, these pesto zucchini rolls are the real deal. Feel free to add extra pops of color by using thinly sliced yellow summer squash and eggplant for rolling – you can add organic marinara sauce as well!
Pesto Zucchini Lasagna Roll Ups
Preheat oven 375 degrees F. Trim zucchini ends and cut lengthwise into 1/4-thick slices. Grill zucchini 3-4 minutes per side. Remove from grill.
In skillet, melt coconut ghee over medium heat. Add onion and sauté for 2 minutes. Add garlic and cook for another minute. Add spinach and cook until wilted.
In large bowl, combine ricotta, Parmesan, egg, pesto, salt and pepper. Add spinach mixture and stir well until combined. Spoon filling onto the end of a zucchini slice and roll. Repeat with remaining mixture.
In shallow baking dish, arrange zucchini rolls in rows. Top with shredded cheese and bake 25-30 minutes until golden brown.