Ingredients

• 1 large zucchini; thinly sliced sheets

• ½ cup ricotta (or plant based alternative) 

• 2 tsp sea salt 

For the pesto:

• ⅓ cup olive oil

• 1 cup basil 

• ½ cup sunflower seeds

• ½ poblano pepper

• 1 clove garlic 

• 1 tsp salt

Instructions

1. Preheat the oven to 350 degrees F. 

2. Lay the sheets of zucchini onto a paper towel and sprinkle generously with salt. This will draw out some of the moisture as well as enhance the flavor. 

3. In a food processor, add the basil, sunflower seeds, poblano, garlic, and salt. Blend for about 1 minute until a paste forms. Slowly stream in the olive oil while blending on low speed. 

4. Use another paper towel to dab the excess moisture off of the zucchini sheets.  

5. Lay three sheets of zucchini on a flat work surface. Overlap them about 1 inch horizontally to form one long sheet. 

6. Use a spatula to spread about 1 tbsp of ricotta in a thin layer on the surface of the zucchini sheet. Spoon about 1 tbsp of pesto in an even layer on top of the ricotta. 

7. Tightly roll the zucchini into a pinwheel shape. Repeat this process until the zucchini sheets run out. 

8. Add the zucchini rolls to a baking dish. For the best results, use a dish that is small enough for the rolls to be touching each other. 

9. Drizzle with olive oil. 

10. Bake for 25 minutes until bubbly.