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In recent years, there has been a significant shift in the way we approach comfort food. As health-conscious eating becomes more prevalent, individuals and families alike are seeking out delicious alternatives that don't compromise on flavor. Enter the Mini Lasagna Zucchini Cupcakes—a creative and nutritious twist on the classic lasagna. These delightful bite-sized treats capture the essence of traditional lasagna while offering a healthier profile, making them the perfect choice for anyone looking to indulge without the guilt.

Mini Lasagna Zucchini Cupcakes

Discover a delicious twist on classic lasagna with these Mini Lasagna Zucchini Cupcakes! These bite-sized treats are a healthier alternative, replacing pasta with zucchini while still delivering all the rich flavors you love. Perfect for gluten-free and vegetarian diets, these tasty cupcakes are packed with cheese, marinara, and spices, making them great for any occasion—whether as appetizers or a wholesome weeknight dinner. Try this fun recipe to impress your family and friends!
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Ingredients
  

2 medium zucchini, grated

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg

1½ cups marinara sauce (store-bought or homemade)

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Fresh basil leaves, for garnish (optional)

Cooking spray or olive oil for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare Zucchini: Place the grated zucchini in a clean kitchen towel, twist it, and squeeze out as much excess moisture as possible. This prevents sogginess in the cupcakes.

      Mix Ingredients: In a large mixing bowl, combine the squeezed zucchini, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, oregano, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed.

        Grease the Cupcake Pan: Lightly grease a cupcake or muffin tin with cooking spray or olive oil.

          Layer the Cupcakes: Spoon a tablespoon of the zucchini mixture into each cupcake cavity, followed by a teaspoon of marinara sauce, and then another tablespoon of the zucchini mixture, pressing down gently to compact it. Finally, top each cupcake with another teaspoon of marinara and a sprinkle of the remaining mozzarella cheese.

            Bake: Carefully place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden and set.

              Cool and Serve: Remove from the oven and let cool for about 10 minutes in the pan. Use a knife around the edges to gently release the cupcakes.

                Garnish: If desired, garnish each mini lasagna cupcake with fresh basil leaves before serving.

                  Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 12 servings