Servings: 4

24 thin asparagus spears (8 ounces), tough ends trimmed 24 thin asparagus spears (8 ounces), tough ends trimmed
Olive oil spray (such as Bertolli) or a mister Olive oil spray (such as Bertolli) or a mister
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
4 (51⁄2-ounce) flounder fillets 4 (51⁄2-ounce) flounder fillets
8 teaspoons basil pesto 8 teaspoons basil pesto
3 ounces (about 1 cup) spiralized zucchini 3 ounces (about 1 cup) spiralized zucchini
3 ounces (about 1 cup) spiralized yellow squash 3 ounces (about 1 cup) spiralized yellow squash
2 teaspoons seasoned panko bread crumbs* 2 teaspoons seasoned panko bread crumbs*

Preheat the oven to 400°F.
Place 4 groups of 6 asparagus spears onto 2 large baking sheets. Spray with olive oil and season each group with 1⁄8 teaspoon salt and pepper to taste.
Season one side of each fish fillet with 1⁄8 teaspoon salt, then spread 1 teaspoon of pesto over each piece of fish. Place 1⁄2 cup spiralized vegetables in the center of each fillet, season with a pinch of salt and pepper, roll up, and place seam side down on top of the asparagus.
Brush the tops of each rolled fish with 1 teaspoon pesto and sprinkle with the panko.
Bake in the center of the oven until the fish is cooked through, about 15 minutes. Switch the oven to broil. Move the pan to the second rack from the top and broil the fish until golden, about 3 minutes.

CALORIES 213  CALORIES 213
FAT 7 g  FAT 7 g
CARBOHYDRATE 5 g  CARBOHYDRATE 5 g
PROTEIN 32 g  PROTEIN 32 g