Preheat your oven to 425° F.
Ribbon your zucchini from top to bottom using a mandoline or veggie peeler.
Line up the zucchini slices on towels and sprinkle with salt, then set aside.
If making homemade pesto, do so now using a food processor. Then, combine pesto and ricotta in a bowl and mix until fully incorporated.
If using meat, cook it until browned in an oven safe skillet on the stove with olive oil, then add in the onion. If not using meat, cook your onion until fragrant.
Add the sauce, herbs, salt and pepper and mix to incorporate. Keep the sauce on very low heat while you prepare your roll ups.
Grab two zucchini ribbons and lay one on top of the other, intersecting in the center to make an "X" shape. Place one tbsp of pesto ricotta in the middle, then fold the ends inward to make an enclosed roll up.
Place each roll up seam side down into the sauce.
Place the oven safe skillet in the oven to cook for 15 minutes.
When it's done, top with additional fresh herbs, salt, pepper and red pepper flakes, if you'd like.
