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Lasagna is a beloved classic, known for its hearty layers of pasta, rich meat sauce, and gooey cheese. However, as culinary trends evolve towards healthier eating, many are seeking ways to enjoy their favorite dishes without the guilt. Enter Zucchini Parmesan Mini Lasagna Cups—a delightful and innovative twist on the traditional lasagna that swaps out heavy pasta for nutrient-packed zucchini. These mini cups not only provide a satisfying taste but also cater to the health-conscious eater, making them a fantastic option for families looking to introduce creative yet wholesome dinner ideas.

Zucchini Parmesan Mini Lasagna Cups

Discover a fun and healthy twist on lasagna with Zucchini Parmesan Mini Lasagna Cups! These delightful cups replace traditional pasta with nutrient-rich zucchini, making them perfect for those seeking a lighter meal without sacrificing flavor. Layered with creamy cheeses, rich marinara, and savory herbs, these mini cups are customizable to fit any dietary needs. They’re easy to prepare and perfect for weeknight dinners or entertaining guests. Enjoy a delicious blend of taste and nutrition in every bite!
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Ingredients
  

2 medium zucchinis, sliced into 1/8-inch thick rounds

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup marinara sauce (store-bought or homemade)

1 large egg

1 teaspoon Italian seasoning

2 cloves garlic, minced

Salt and pepper, to taste

Fresh basil, for garnish (optional)

Cooking spray or olive oil, for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or a brush of olive oil to prevent sticking.

    Prepare the Zucchini: Using a mandolin or a sharp knife, slice the zucchinis into thin rounds. Lay them out on a paper towel and sprinkle lightly with salt. Let them sit for about 10-15 minutes to draw out excess moisture.

      Make the Cheese Filling: In a mixing bowl, combine the ricotta cheese, 1/4 cup of the mozzarella cheese, Parmesan cheese, egg, Italian seasoning, minced garlic, salt, and pepper. Mix until all ingredients are well-incorporated.

        Assemble the Cups:

          - Place a layer of zucchini rounds at the bottom of each muffin tin cup, creating a base.

            - Spoon a layer of marinara sauce over the zucchini.

              - Add a layer of the cheese mixture on top.

                - Repeat these layers until the cups are filled, finishing with a layer of marinara sauce topped with the remaining mozzarella cheese.

                  Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes or until the cheese is bubbly and golden. The zucchini should be tender but still hold its shape.

                    Cool & Serve: Remove the mini lasagna cups from the oven and let them cool for 5 minutes. Carefully run a knife around the edges of each cup to help release them from the tin. Garnish with fresh basil if desired and serve warm.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 mini lasagna cups