Zucchini Lasagna Cupcakes

When it comes to comfort food, few dishes can rival the heartiness and satisfaction of traditional lasagna. However, with an increasing focus on healthier eating, many are seeking alternatives that maintain the essence of this beloved dish while minimizing calories and carbohydrates. Enter the Zucchini Lasagna Cupcakes—a delightful and nutritious spin on classic lasagna that combines all the flavors you love in a fun, individual serving size. This innovative recipe not only caters to those looking for lighter meal options but also provides a fantastic way to sneak more vegetables into your diet.

Discover a healthy twist on traditional lasagna with these Zucchini Lasagna Cupcakes! Perfect for busy weeknights or gatherings, these individual servings feature zucchini as a low-carb pasta alternative, rich ricotta, and gooey mozzarella, all packed with flavor. Easy to make and visually appealing, these cupcakes are a fun way to add more veggies to your diet while enjoying familiar tastes. Get ready to impress your family and friends with this delicious and nutritious dish.

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Ingredients

2 medium zucchinis, sliced into thin rounds

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg

1 cup marinara sauce (homemade or store-bought)

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Cooking spray or olive oil for greasing the muffin tin

Instructions

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

Prepare the Zucchini: Slice the zucchinis into thin rounds, approximately 1/4 inch thick. Lightly pat them with paper towels to remove excess moisture; this step helps to keep the cupcakes from becoming soggy.

Make the Cheese Mixture: In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese (1/2 cup), grated Parmesan cheese, egg, oregano, garlic powder, salt, and pepper. Mix together until smooth and well combined.

Layer the Ingredients: Begin layering the zucchini lasagna cupcakes:

- Start with a spoonful of marinara sauce at the bottom of each muffin cup.

- Place a layer of zucchini rounds over the sauce.

- Add a generous spoonful of the cheese mixture on top of the zucchini.

- Repeat the layers (sauce, zucchini, cheese) until all ingredients are used, finishing with a layer of marinara sauce topped with the remaining mozzarella cheese.

Bake the Cupcakes: Once assembled, place the muffin tin in the preheated oven. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown, and the zucchini is tender.

Cool and Serve: Let the cupcakes cool for about 5 minutes in the pan before carefully using a spoon to lift them out. Garnish with fresh basil leaves if desired, and serve warm.

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 12 servings