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Homemade Pesto Zucchini Roll Ups | Vitacost.com/Blog
Pesto Zucchini Lasagna Roll Ups
Servings: 4
Calories: 414 kcal
Author: Chad Montano
  • 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
  1. 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.

  2. 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.
  3. 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.

  4. 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.