• Preheat oven to 400° F.

Prep the zucchini

• Use a mandoline or sharp knife to slice zucchini lengthwise into thin strips (about 3/16-inch thick). Slightly thicker than ⅛ inch and a bit thinner than ¼ inch.
  3-4 medium zucchini
• Lay them out on a baking pan. Drizzle lightly with olive oil and lightly sprinkle with salt and pepper. Bake in batches if necessary. It’s ok if they are slightly overlapping but not stacked.
  Olive oil, Salt and pepper
• Bake in preheated oven for 10 minutes. Remove and set aside to cool after baking. Once cooled transfer to paper towels and pat cooked zucchini dry. Reduce your oven to 350°F (190°C).

Make the filling

• In a medium bowl, combine the blended cottage cheese, mozzarella, Parmesan, spinach, garlic, and basil.
  1 ½ cups cottage cheese, ½ cup shredded mozzarella, ¼ cup grated Parmesan, 1 cups chopped fresh spinach , 1 garlic clove, 1 teaspoon dried basil
• Season to taste with salt and pepper. Be sure to taste before salting.
  Salt and pepper to taste

Assemble the rollatini

• Take 2-3 zucchini strips, lay them out on your work surface slightly overlapping, place 2-3 tablespoons of filling in the center, and roll it up snugly.
• Place it seam-side down in the dish. Repeat with remaining slices and filling.

Bake

• Bake the dish for 10 minutes.
• Remove from oven and drain off any liquid that’s cooked out of the zucchini. Then, spoon Alfredo sauce evenly over the rolls. Drizzle or dot the pesto over the top.
  1 cup Alfredo sauce, ¼ cup pesto
• Sprinkle with additional mozzarella and Parmesan.
  ¼ cup shredded mozzarella, 2 tablespoons grated Parmesan
• Bake another 10–15 minutes uncovered until bubbly, cheese is melted, and zucchini is tender. Remove from oven and let rollatini sit for 10 minutes.

Toast the panko

• While dish bakes, heat olive oil in a small pan over medium heat.
  1 teaspoon olive oil
• Add panko and toast, stirring often, until golden brown and crisp—about 3–5 minutes. Set aside. When cool add fresh parsley.
  ¼ cup panko breadcrumbs, Fresh parsley
• Sprinkle rollatini with toasted panko mixture just before serving.