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What sets Zucchini Lasagna Cupcakes apart from its traditional counterpart is the clever use of zucchini as a low-carb substitute for pasta. Not only does this substitution significantly reduce the dish's calorie content, but it also introduces a wealth of nutritional benefits. Zucchini, a summer squash, is rich in vitamins A and C, and minerals like potassium and manganese. It’s also high in water content, making it a hydrating choice that helps keep meals light and refreshing.

Zucchini Lasagna Cupcakes

Discover the delicious world of Zucchini Lasagna Cupcakes Delight! This creative twist on traditional lasagna features zucchini as a low-carb alternative to pasta, making it a perfect choice for health-conscious eaters. Each cupcake is packed with flavors from rich cheeses, savory marinara, and aromatic herbs, offering a satisfying meal served in convenient portions. Ideal for weeknight dinners, potlucks, or meal prep, these delightful cupcakes are sure to impress your family and friends! Enjoy a wholesome dish that doesn’t compromise on taste.
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Ingredients
  

2 large zucchinis, sliced lengthwise into thin sheets

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cups marinara sauce (store-bought or homemade)

1 large egg

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Olive oil spray

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini Sheets: Using a mandolin or a sharp knife, slice the zucchinis lengthwise into thin sheets (about 1/8 inch thick). Lightly salt the zucchini sheets and let them sit for about 10-15 minutes to draw out moisture. Pat them dry with a paper towel.

      Mix the Cheese Filling: In a medium bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, the egg, garlic powder, oregano, basil, salt, and pepper. Mix until smooth and well-combined.

        Prepare the Muffin Tin: Lightly spray a muffin tin with olive oil spray to prevent sticking.

          Layer the Lasagna Cupcakes:

            - Place one zucchini sheet at the bottom of each muffin cup, overlapping slightly if necessary.

              - Layer a few tablespoons of the cheese mixture on top of the zucchini.

                - Spoon a little marinara sauce over the cheese layer.

                  - Repeat the layers until the muffin cups are nearly full, ending with a layer of marinara sauce on top.

                    Top with Cheese: Sprinkle the remaining mozzarella cheese on top of each cupcake.

                      Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden and bubbly.

                        Cool and Serve: Let the lasagna cupcakes cool for about 10 minutes before gently removing them from the muffin tin. Garnish with fresh basil leaves if desired.

                          Enjoy: Serve warm as a delicious appetizer or main dish paired with a side salad.

                            Prep Time, Total Time, Servings: 20 minutes | 55 minutes | 12 servings