Go Back
In the world of culinary creativity, the concept of zucchini lasagna cupcakes has emerged as a delightful and innovative approach to a beloved comfort food. This dish combines the rich, hearty flavors of traditional lasagna with the convenience and portion control of cupcakes. Imagine indulging in layers of savory ingredients, all nestled within a perfectly baked zucchini shell. These zucchini lasagna cupcakes are not only visually appealing but also pack a nutritional punch, making them a fantastic option for health-conscious eaters and food lovers alike.

Zucchini Lasagna Cupcakes

Discover a healthy twist on a beloved classic with zucchini lasagna cupcakes. These delightful mini dishes replace traditional pasta with layers of savory zucchini, ricotta cheese, and marinara sauce, all perfectly baked to create a satisfying meal that's both nutritious and visually appealing. Ideal for any occasion, these cupcakes are low in carbs and gluten-free, making them a fantastic choice for anyone looking to enjoy comfort food without the guilt. Enjoy them as appetizers, main courses, or nutritious snacks!
Print Recipe Pin Recipe

Ingredients
  

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

1 cup ricotta cheese

1 large egg

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon freshly ground 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). Using a mandoline slicer or a sharp knife, cut the zucchinis into thin slices. Lightly sprinkle the slices with salt and place them in a colander to drain for 20-30 minutes. This process helps to extract excess moisture, preventing your cupcakes from becoming soggy.

    Make the Ricotta Mixture: In a medium mixing bowl, combine the ricotta cheese, egg, garlic powder, dried oregano, salt, and black pepper. Use a fork or whisk to blend the ingredients thoroughly until you achieve a smooth and creamy consistency.

      Prepare the Muffin Tin: Generously grease a standard muffin tin with cooking spray or a light coating of olive oil. This will ensure the zucchini lasagna cupcakes release easily after baking.

        Assemble the Cupcakes: Begin layering your ingredients in each muffin cup. Start by placing a few sliced zucchini at the bottom to create a sturdy base. Follow this with a spoonful of marinara sauce, then add a layer of the ricotta mixture. Sprinkle a handful of shredded mozzarella on top. Repeat the layering process until each muffin cup is filled, ensuring you finish with a generous layer of marinara sauce, and top with additional mozzarella and a sprinkle of grated Parmesan cheese.

          Bake: Carefully transfer the muffin tin to the preheated oven. Bake for 25-30 minutes or until the cheese on top is bubbly and has turned a beautiful golden brown.

            Cool and Serve: Once baked, remove the muffin tin from the oven and allow it to cool for about 10 minutes. To safely release the cupcakes, use a butter knife to gently run around the edges of each cup before carefully lifting them out.

              Enjoy: Garnish your zucchini lasagna cupcakes with fresh basil leaves, if desired, and serve warm. These delightful bites can be enjoyed as a tasty appetizer, main course, or a crowd-pleasing snack at parties!

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