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Zucchini Lasagna Cupcakes

Discover a healthier twist on a classic favorite with these Zucchini Lasagna Cupcakes! These individual servings combine layers of savory marinara, creamy ricotta, and fresh zucchini to create a nutritious, low-carb meal that’s perfect for any occasion. Easy to prepare and packed with essential vitamins, these delightful cupcakes are not only delicious but also cater to various dietary preferences. Enjoy the comfort of lasagna without the guilt while impressing your family and friends!
Print Recipe

Ingredients
  

2 medium zucchinis

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup marinara sauce (store-bought or homemade)

1 large egg

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with cupcake liners or lightly grease with cooking spray.

    Slice the Zucchini: Cut the zucchinis into thin, even rounds (about 1/8 inch thick). You can use a mandoline slicer for uniformity.

      Salt the Zucchini: Place the zucchini slices in a colander, sprinkle with salt, and let them sit for about 20 minutes to draw out excess moisture. Rinse and pat dry with paper towels.

        Make the Cheese Mixture: In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix well until all ingredients are combined.

          Assemble the Cupcakes:

            - Spoon 1 tablespoon of marinara sauce into the bottom of each muffin cup.

              - Layer with a slice of zucchini (about 2-3 slices), followed by a scoop of the ricotta mixture (about 1 tablespoon).

                - Repeat the layers: spoon 1 tablespoon of marinara sauce, then zucchini slices, followed by the ricotta mixture.

                  - Finish with a layer of marinara sauce on top and sprinkle the remaining mozzarella cheese over each cupcake.

                    Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes until the cheese is bubbly and golden.

                      Cool and Serve: Remove the tin from the oven and allow to cool for about 5 minutes. Use a knife to gently loosen the edges, then carefully lift the cupcakes out of the tin. Garnish with fresh basil leaves if desired and serve warm.

                        Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 cupcakes