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Zucchini has quickly become a staple ingredient in many healthy kitchens around the world, celebrated for its versatility and nutritional benefits. From spiralized noodles to zoodles, this summer squash has transformed the way we think about traditional pasta dishes. Among the many innovative recipes emerging from this trend is the delightful Zucchini Lasagna Cupcakes. This creative take on classic lasagna not only puts a fun spin on a beloved dish but also caters to a variety of dietary preferences, making it a favorite among health-conscious eaters and culinary adventurers alike.

Zucchini Lasagna Cupcakes

Discover a fun and healthy twist on classic lasagna with Zucchini Lasagna Cupcakes! These delicious little bites replace traditional pasta with zucchini for a gluten-free, lower-carb option that’s perfect for meal prep or gatherings. Packed with layers of rich ricotta, marinara sauce, and melty cheese, each cupcake is bursting with flavor while also offering nutritional benefits. Embrace this innovative recipe and treat yourself to a satisfying dish that caters to a variety of dietary needs. Enjoy cooking these delightful cupcakes and impress your family and friends with a lighter take on a beloved favorite!
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Ingredients
  

3 medium zucchinis, sliced thinly (about 1/8 inch)

1 cup ricotta cheese

1 egg

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

2 cups marinara sauce (store-bought or homemade)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

Instructions
 

Prepare the Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis thinly using a mandoline or sharp knife. Lightly salt the slices and place them in a colander to drain for about 20-30 minutes. This step helps to remove excess moisture.

    Make the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, egg, garlic powder, oregano, salt, and black pepper. Mix until smooth and well blended.

      Prepare the Muffin Tin: Grease a standard muffin tin with cooking spray or olive oil to ensure the cupcakes do not stick.

        Assemble the Cupcakes: Start layering your ingredients. Place a few zucchinis at the bottom of each muffin cup to form a base layer. Add a spoonful of marinara sauce, followed by a layer of the ricotta mixture, and sprinkle with some mozzarella cheese. Repeat the layers until the muffin cups are full, finishing with a layer of marinara sauce and a topping of mozzarella and Parmesan cheese.

          Bake: Carefully place the muffin tin in the preheated oven. Bake for about 25-30 minutes, or until the cheese is bubbly and golden on top.

            Cool and Serve: Remove the muffin tin from the oven and let it cool for about 10 minutes. Carefully run a knife around the edges to loosen the cupcakes, then gently remove them from the tin. Garnish with fresh basil leaves before serving.

              Enjoy: Serve warm as a delightful appetizer, main course, or even a fun party snack!

                Prep Time, Total Time, Servings: 30 mins | 1 hour | 12 servings