Zucchini Lasagna Rolls

I'm totally a sucker for pasta dishes. My recent gluten allergy discovery had me in full-fledged panic mode that I would never be able to eat pasta again. NEVER AGAIN? What I didn't realize at first was how many substitute options are truly out there. There's a ton of brands of gluten free pasta, and in my opinion, it tastes the exact same. It's wonderful, because I don't feel like I'm missing out at all. I also like to sub out traditional pasta noodles for vegetable noodles. A lot of people think it's not the same, but honestly, I don't always know if it's the pasta that I crave, or the stuff you put on it. I haven't always been the biggest fan of lasagna (not a huge ricotta fan), but it really is one of those comfort foods that sometimes you just crave. I had one of those moments last week, so this recipe was a perfect way to (healthily) curb my craving. I chose to put mine over a serving of brown rice gluten free pasta shells, cause I really haven't been eating too many carbs and I knew I needed some to fuel my workouts. You can make any side you'd like to accompany this!

gluten free // 3-4 servings

Ingredients for Ricotta Filling:
15 oz. ricotta cheese (can sub 4 oz for cottage cheese, but I am not a fan!)
3 tbsp parmesan cheese
2 tbsp fresh parsley
1/2 tbsp fresh basil
1/4 tsp sea salt
1/4 tsp garlic powder

Other:
3 medium sized zucchini, cut length-wise into 8 slices
2/3 lb 93% lean ground turkey (I froze the rest)
1 cup marinara sauce - store bought or home made (I used my mom's special recipe, we always have a few containers on hand in the freezer)
1/4-1/2 cup skim mozzarella cheese, shredded

Directions:
Add all of the ricotta filling ingredients to a food processor, and blend or pulse until smooth. Set aside or refrigerate until you're ready to use it. In the meantime, cook your ground turkey in another pan. Transfer to new bowl and set aside when cooked through. Using a grill pan (I used a grill pan on my stovetop), heat to medium-high heat and lay zucchini slices rubbed with coconut oil and seasoned with salt and pepper on the pan, grilling about 2 minutes per side. You want it to be soft and flexible. Remove from grill and let cool (so you can touch them!). Preheat oven to 375 degrees. Spray a casserole or cooking dish of choice with coconut oil spray. Spread sauce on bottom of dish, appx. 1/4 cup. Dab zucchinis with paper towel to remove excess liquid. Spoon 1 tbsp of ricotta filling onto a zucchini slice, and spread into an even layer all the way across. Sprinkle on some ground turkey. Roll zucchini up and place seam side down. Top with leftover sauce, and some shredded mozzarella. Bake for 20-25 minutes.

Recipe adapted from: Reciperunner.com