Cheesy Pesto Zucchini Lasagna Roll-Ups (Gluten-Free & So Good!)

Step 1: Prep the Zucchini

1. Slice the zucchini into thin, even strips. A mandoline works best, but a steady hand with a knife is fine.
2. Lay the slices on a clean kitchen towel, sprinkle with salt, and let them sit for 15 minutes. This pulls out excess moisture so they don’t get soggy in the oven.
3. After 15 minutes, pat them dry with a paper towel and brush with olive oil. Sprinkle with black pepper.

Step 2: Make the Pesto

1. In a food processor, blend basil, walnuts, garlic, Parmesan, lemon juice, and salt.
2. Slowly drizzle in the olive oil while pulsing until smooth. Set aside.

Step 3: Mix the Ricotta Filling

1. In a bowl, mix ricotta, Parmesan, egg, garlic, oregano, salt, and pepper until smooth.

Step 4: Assemble the Roll-Ups

1. Preheat the oven to 375°F (190°C).
2. Spread 1/2 cup of marinara sauce on the bottom of a baking dish.
3. Take each zucchini strip, spread a thin layer of ricotta mixture, add a small dollop of pesto, and roll it up.
4. Place seam-side down in the baking dish. Repeat until all strips are used.

Step 5: Bake

1. Spoon remaining marinara sauce over the roll-ups and sprinkle with mozzarella.
2. Cover with foil and bake for 20 minutes.
3. Remove the foil and bake another 10 minutes until the cheese is bubbly and slightly golden.

Step 6: Serve & Enjoy!

• Let it rest for 5 minutes before serving.
• Garnish with fresh basil and enjoy!