Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.

In a food processor fitted with the S blade, blend the basil, pine nuts, garlic, lemon juice, salt, and pepper. With the food processor running, slowly add the oil, blending until smooth and creamy. Set aside.

Use a peeler to cut the zucchinis into thin strips: Simply begin peeling them in the usual way, and continue “peeling” the flesh.

Line a cutting board with plastic wrap. To create each “wrap,” place 10 zucchini strips on the plastic, slightly overlapping each other.

Place a fillet in the center of the wrap. Spread about one tablespoon pesto over the fish. Wrap the zucchini around the fish, rolling it up to seal (use the plastic wrap to help you lift the zucchini strips together).

Brush the roll-up with oil and sprinkle with salt and pepper to taste. Place on the prepared baking sheet.

Bake for 18–22 minutes. (If you have a Betty Crocker pizza maker for Pesach, bake in the Betty for five to seven minutes.) Let cool to room temperature and serve.