Step 1

Preheat grill or a grill pan to medium.

Step 2

Trim ends of zucchini and slice lengthwise into 1/4 inch thick slices. You should get about 16 long slices of zucchini.

Step 3

Set zucchini on grill and grill until tender and much of the moisture has been removed, 3 to 5 minutes per side. Remove from grill and set aside on layers of paper towel.

Step 4

Preheat oven to 350F and lightly grease a 9x12 inch glass or ceramic baking dish.

Step 5

Add oil to a large skillet set over medium heat. Add garlic and sauté until fragrant, 30 seconds. Add chopped spinach and cook until wilted but still bright green.

Step 6

In a large bowl, combine ricotta, Parmesan, egg, salt, and pepper. Add spinach mixture and stir until well combined.

Step 7

Take a zucchini slice and spread a heaping tablespoon of the ricotta filling over 1/2 of it. Roll up tightly and place into the prepared baking dish. Repeat with remaining zucchini and filling.

Step 8

Spread pesto over zucchini rolls. Sprinkle with mozzarella and bake 30 minutes, until cheese is melted and bubbling.