Orange Ricotta Zucchini Roll-Ups with Mint Pesto

Start to finish: 30 minutes
Impresses: 4

1 cup spinach
¼ cup mint leaves
¼ cup pine nuts
¼ cup Parmesan cheese
½ cup olive oil
1 teaspoon salt
2 zucchini squash
1 cup ricotta cheese
1 orange, juiced
1 tablespoon orange zest
½ teaspoon salt
¼ teaspoon black pepper 

In a food processor, pulse together spinach, mint leaves, pine nuts and Parmesan until finely chopped. Scrape down bowl and drizzle in olive oil while pulsing to combine. Start with ¼ cup olive oil and add more as needed until thick, but drizzle-able. Season with salt and set aside.

Using a mandoline set to to a ⅛-inch thickness, slice zucchini squash lengthwise. 

Place on a paper towel-lined baking sheet to absorb excess water.

In a medium bowl, combine ricotta, orange juice and zest, salt and pepper. 

Using a spoon, spread about one tablespoon of the ricotta mixture along a slice of zucchini from end to end. Roll up like a pinwheel and place, right-side up onto a serving platter. Repeat with remaining zucchini and filling.

Drizzle with mint pesto and serve immediately.