Zucchini Lasagna Cupcakes

In recent years, zucchini has emerged as a superstar in the culinary world, celebrated for its health benefits and versatility. This nutrient-rich vegetable has gained popularity among health-conscious individuals and families alike, making its way into various dishes that cater to a range of dietary preferences. One innovative and delicious spin on a classic favorite is the Zucchini Lasagna Cupcakes. This recipe transforms the traditional lasagna into an individual-sized delight, perfect for meal prep or cozy family dinners.

Discover the exciting world of Zucchini Lasagna Cupcakes, a creative twist on a classic dish that’s both healthy and delicious. These gluten-free individual cupcakes are packed with layers of savory zucchini, flavorful ground meat, and a creamy cheese filling. Perfect for meal prep or family dinners, they make it easy to enjoy the benefits of zucchini while satisfying your lasagna cravings. Try this fun recipe for a nutritious meal that everyone will love!

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Ingredients

2 large zucchinis, sliced into thin rounds

1 pound ground turkey or beef

1 cup ricotta cheese

1 cup shredded mozzarella cheese (divided)

1 cup marinara sauce (plus extra for serving)

1/2 cup grated Parmesan cheese (divided)

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

Cooking spray or olive oil for greasing the muffin tin

Fresh basil leaves, for garnish (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Lightly grease a muffin tin using cooking spray or a brush of olive oil to prevent sticking.

Prepare the Zucchini: Utilize a mandoline slicer or a sharp knife to cut the zucchinis into thin rounds, aiming for about 1/8-inch thickness. Arrange the rounds on a clean surface and sprinkle them generously with salt. Allow them to rest for 10-15 minutes to extract excess moisture. Afterward, pat the zucchini dry with paper towels to remove any salt and moisture.

Cook the Meat: In a large skillet set over medium heat, add the ground turkey or beef. Cook while breaking it up with a spatula until browned, approximately 5-7 minutes. To the cooked meat, add the minced garlic, dried oregano, dried basil, and season with salt and pepper to your liking. Pour in 1 cup of marinara sauce, stirring to combine, and let it simmer for an additional 2-3 minutes. Once ready, remove from heat and set aside.

Mix the Cheese Filling: In a separate mixing bowl, combine the ricotta cheese, the egg, half of the shredded mozzarella, and half of the grated Parmesan cheese. Season this mixture with a pinch of salt and pepper, stirring until well blended.

Assemble the Cupcakes: Start layering in each muffin cup: place a single layer of zucchini rounds at the bottom, followed by a spoonful of the cooked meat mixture, and then a spoonful of the cheese mixture. Continue this layering process, repeating until the cups are filled—aim for 3-4 layers in total. Finish with a top layer of zucchini, and sprinkle the remaining shredded mozzarella and grated Parmesan cheese over the muffins.

Bake: Carefully place the muffin tin in the preheated oven. Bake for 25-30 minutes, or until the cheese is bubbly and golden, and the zucchini is tender to the fork.

Cool and Serve: After baking, allow the cupcakes to cool in the muffin tin for about 5 minutes. Gently remove them from the tin and serve warm. Offer extra marinara sauce on the side for dipping, and garnish with fresh basil leaves if desired.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes

- Presentation Tips: Serve these delightful lasagna cupcakes on a rustic wooden board for an appealing presentation, with a small bowl of marinara on the side and fresh basil leaves scattered around for a pop of color.