Pesto Zucchini Lasagna Roll Ups
Servings: 4
Calories: 414 kcal
Ingredients
- 3 zucchinis about 8-10 in. long
- 2 minced garlic cloves
- 1/2 diced white onion
- 1 cup full-fat ricotta
- 1/2 cup grated parmesan
- 1 Tbsp. coconut ghee
- 4 oz. chopped spinach
- 1 egg
- 1/4 cup pesto
- 1 cup shredded Monterey jack cheese
- Salt & pepper
Instructions
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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.
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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.
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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.
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In shallow baking dish, arrange zucchini rolls in rows. Top with shredded cheese and bake 25-30 minutes until golden brown.
Nutrition Facts
Pesto Zucchini Lasagna Roll Ups
Amount Per Serving (1 g)
Calories 414
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 16g80%
Cholesterol 119mg40%
Sodium 590mg25%
Potassium 680mg19%
Carbohydrates 11g4%
Fiber 3g12%
Sugar 5g6%
Protein 24g48%
Vitamin A 3925IU79%
Vitamin C 35.8mg43%
Calcium 565mg57%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.