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Zucchini has become a staple in healthy cooking, celebrated for its versatility and nutritional benefits. As a low-calorie vegetable rich in vitamins, minerals, and antioxidants, zucchini not only enhances the flavor of dishes but also adds moisture and texture, making it a favorite among health-conscious cooks. In recent years, zucchini has taken center stage in various recipes, and one delightful innovation is the mini lasagna zucchini cupcake. This dish offers a creative twist on traditional lasagna, transforming classic flavors into portable, bite-sized delights that are perfect for any occasion.

Mini Lasagna Zucchini Cupcakes

Discover a delicious and healthy twist on a classic favorite with mini lasagna zucchini cupcakes! These bite-sized delights combine the goodness of zucchini, ricotta, mozzarella, and marinara sauce into a portable dish that’s perfect for any occasion. Packed with flavor, they cater to various dietary preferences and can be made ahead for convenience. Learn how to prepare these delightful cupcakes and enjoy a nutritious meal that's both satisfying and fun!
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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: Warm up your oven by setting it to 375°F (190°C). Prepare a muffin tin by lining it with cupcake liners or lightly spraying it with non-stick cooking spray to prevent sticking.

    Prepare the Zucchini: In a large mixing bowl, combine the grated zucchini with a pinch of salt. Let the mixture rest for about 10 minutes. This step draws out excess moisture from the zucchini. After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze the zucchini, removing as much liquid as possible.

      Combine the Filling: In a separate bowl, mix together the ricotta cheese, half of the shredded mozzarella, egg, minced garlic, oregano, basil, and a pinch of salt and pepper. Stir in the drained zucchini until everything is well combined and evenly mixed.

        Layer the Ingredients: On the bottom of each cupcake liner, add a spoonful of marinara sauce. Follow with a layer of the zucchini mixture, approximately 1-2 tablespoons per liner. Sprinkle a layer of Parmesan cheese on top. Continue layering in this manner until the liners are filled to the top, finishing with a layer of marinara sauce followed by the remaining mozzarella cheese.

          Add the Crunch: Evenly distribute the whole wheat breadcrumbs on top of each mini lasagna cupcake to create a delightful crispy topping.

            Bake to Perfection: Carefully place the muffin tin in the preheated oven and bake for 20-25 minutes. Look for the cheese to be melted and bubbly, with the tops developing a beautiful golden brown color.

              Cool and Serve: Once baked, allow the mini lasagna cupcakes to cool for about 5 minutes in the tin. Gently remove them and place them on a serving platter. Serve warm with additional marinara sauce on the side for dipping. For a fresh touch, garnish with optional fresh basil leaves.

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