Zucchini Lasagna Cupcakes

Zucchini has surged in popularity as a versatile and nutritious ingredient that fits seamlessly into a variety of healthy recipes. As more people seek out ways to incorporate vegetables into their meals, zucchini stands out for its ability to adapt to numerous culinary applications. One such innovative creation is Zucchini Lasagna Cupcakes, a delightful twist on the traditional lasagna that not only satisfies your cravings but also allows you to indulge guilt-free. These miniature lasagna bites are perfect for families, meal preppers, and anyone looking for a deliciously healthy alternative to heavier pasta dishes.

Discover a healthy and fun twist on a classic with Zucchini Lasagna Cupcakes! These bite-sized delights replace traditional noodles with thinly sliced zucchini, creating a low-carb, gluten-free alternative that's packed with flavor. Perfect for meal prep or gatherings, they combine creamy cheeses and zesty marinara for a delicious, guilt-free treat. Embrace this creative recipe that lets you enjoy lasagna without the extra calories while adding more veggies to your diet!

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Ingredients

2 medium zucchinis, sliced thinly into rounds

1 cup ricotta cheese

1 cup shredded mozzarella cheese, plus extra for topping

1/2 cup grated Parmesan cheese

1 large egg

2 cups marinara sauce (store-bought or homemade)

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

Fresh basil leaves for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or olive oil.

Prepare the Zucchini: Using a mandoline slicer or a sharp knife, slice the zucchinis into thin rounds (about 1/8 inch thick). If the zucchini is watery, sprinkle a little salt over the slices and let them sit for 10 minutes, then pat them dry with paper towels.

Mix the Cheese Filling: In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, Parmesan cheese, egg, oregano, garlic powder, salt, and black pepper. Mix well until fully combined.

Assemble the Cupcakes: Start by spooning a little marinara sauce into the bottom of each muffin cup. Place a layer of zucchini slices on top, followed by a layer of the cheese mixture. Repeat these layers (sauce, zucchini, cheese) until all ingredients are used, finishing with marinara sauce and a sprinkle of extra mozzarella cheese on top.

Bake: Place the muffin tin in the preheated oven and bake for 30-35 minutes, or until the cheese is bubbly and golden brown.

Cool and Serve: Once baked, allow the cupcakes to cool for about 5-10 minutes. Carefully run a knife around the edges of each cupcake to help release them from the muffin tin. Garnish with fresh basil leaves if desired, and serve warm.

Prep Time, Total Time, Servings:

15 minutes | 55 minutes | 12 servings