This week’s recipe is healthy zucchini roll ups with white beans and pesto......My whole foods, plant based version of lasagna roll ups. You could optionally make these with regular whole-wheat lasagna noodles, but using zucchini and yellow squash makes the dish wonderfully light and colorful.
- 1 Zucchini and 1 yellow squash (medium)
- 2 cups White Navy Beans (can)
- 1/4 cup Pesto
- Sea Salt & Black Pepper (to taste)
- 1 cup Tomato Sauce of your choice
Preheat your oven to 350F.
Slice the zucchinis in half lengthwise. Using a mandolin, create long, thin slices from the cut-side of each zucchini. If you don't have a mandolin, use a sharp knife to make thin, flexible slices. You should end up with about 12 strips per zucchini.
In your food processor or blender, combine the white beans and pesto. Pulse until smooth. Taste and season with sea salt and black pepper as desired.
Lay the strips flat on your cutting board and spread each strip with about 1 tbsp of the white bean mixture. Roll them up and place into a casserole dish. When all the zucchini roll-ups are in the dish, cover with the tomato sauce.
Bake uncovered for 30 minutes. Remove from the oven, divide between plates and enjoy!