Zucchini Lasagna Rolls

Heat oven to 375°F.

Trim ends of zucchini. With mandolin, cut thin slices of zucchini lengthwise. Arrange slices on a rack. Sprinkle lightly with salt. Let zucchini sit for 5 to 10 minutes to draw out moisture. Blot dry with paper towels.

In large saucepan over medium heat, heat olive oil. Add onion. Season to taste with salt and pepper. Cook 3 to 5 minutes, or until translucent.

Add turkey and garlic powder. Cook 8 to 10 minutes, or until turkey is cooked through. Add marinara sauce. Reduce heat to simmer. Cook 5 minutes. Remove from heat.

In medium bowl, combine ricotta cheese, ½ cup mozzarella, parmesan and pesto.

Place 2/3 of the turkey marinara mixture in bottom of 3-quart baking dish. Spread 1 tablespoon cheese mixture onto each zucchini slice and roll up. Arrange roll ups evenly onto sauce mixture. Top with remaining turkey marina mixture. Sprinkle with remaining mozzarella. Bake 25 to 30 minutes, or until cheese is bubbly and browned. Always cook to well-done, 165°F as measured by a meat thermometer.