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Mini Lasagna Zucchini Cupcakes are a delightful twist on the traditional lasagna, offering a healthy, convenient, and visually appealing way to enjoy this beloved dish. With the growing trend of incorporating more vegetables into our diets, these cupcakes provide a creative solution for those looking to indulge in comfort food without the guilt. Whether you are preparing for a family dinner, planning a meal prep session for the week, or entertaining guests, these mini cupcakes are sure to impress with their vibrant flavors and wholesome ingredients.

Mini Lasagna Zucchini Cupcakes

Mini Lasagna Zucchini Cupcakes are a healthy and creative twist on traditional lasagna, perfect for family dinners or meal prep. Packed with fresh zucchini, cheesy goodness, and flavorful herbs, these mini cupcakes offer a guilt-free indulgence. Each bite is rich in nutrients, fiber, and flavor, making them a delightful dish everyone will love. Discover how to make these colorful, nutritious treats at home and impress your guests with a modern take on a classic favorite.
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Ingredients
  

2 medium zucchinis, grated

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 cup marinara sauce (plus extra for serving)

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup whole wheat breadcrumbs

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with cupcake liners or spray with non-stick cooking spray.

    Prepare Zucchini: In a large bowl, combine the grated zucchini with a pinch of salt and let it sit for about 10 minutes. Afterward, squeeze out excess moisture using a clean kitchen towel or cheesecloth.

      Mix Ingredients: In a separate mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, egg, garlic, oregano, basil, salt, and pepper. Fold in the shredded zucchini until well incorporated.

        Layer Ingredients: At the bottom of each cupcake liner, add a spoonful of marinara sauce. Next, add a layer of the zucchini mixture (about 1-2 tablespoons per cup), followed by a sprinkle of Parmesan cheese. Repeat the layers until you reach the top, finishing with a layer of marinara sauce and a sprinkle of the remaining mozzarella cheese on top.

          Add Breadcrumbs: Sprinkle whole wheat breadcrumbs over each mini lasagna cupcake for a crispy topping.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the cheese is melted and bubbly, and the tops are golden brown.

              Cool and Serve: Allow the mini lasagna cupcakes to cool for about 5 minutes. Carefully remove from the muffin tin and serve warm with a side of marinara sauce for dipping. Garnish with fresh basil leaves if desired.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 servings