Use a mandolin slicer to slice the zucchini into long thin strips, you should have 15-20 slices.

Line a large baking pan with paper towels then place as many of the zucchini slices on top as can fit and sprinkle the tops with salt then place another sheet of paper towels on top and repeat the layering process.

Let the slices sit for at least 10 minutes and once they’re ready, use another paper towel to dab off any excess liquid before filling and rolling the zucchini up.

While the zucchini sit, stir the ricotta, cream cheese, garlic, egg, parmesan, Italian seasoning, salt and pepper together in a medium bowl.

Stir in 1 cup of the mozzarella cheese, spinach and corn then lay one of the zucchini slices on a cutting board or clean countertop and spread 1-2 tablespoons of the filling on top, but don’t overfill it.

Roll it up then repeat the process with the remaining zucchini slices and filling.

Pour ¾ of the pesto into the bottom of your slow cooker and spread it out then place the zucchini roll ups into the pot and spread the remaining pesto on top of each of the rollups.

Cover the pot with the lid and cook on low for 1 hour then sprinkle the remaining mozzarella cheese on top and cook once again for another 30 minutes or until the cheese starts to brown around the edges and bubble.

Serve immediately with freshly chopped basil for garnish if desired.