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If you're on the lookout for a delicious and healthy alternative to traditional lasagna, look no further than Zucchini Parmesan Mini Lasagna Cups. This innovative dish takes the beloved flavors of classic lasagna and transforms them into bite-sized portions, perfect for those who want to indulge without the guilt. These mini cups offer a delightful combination of creamy ricotta, melty mozzarella, and savory marinara, all nestled between layers of tender zucchini. Not only are they a feast for the taste buds, but they also present a fantastic option for anyone seeking gluten-free or low-carb meals.

Zucchini Parmesan Mini Lasagna Cups

Discover a healthier spin on a classic with Zucchini Parmesan Mini Lasagna Cups. These delicious, bite-sized treats replace traditional pasta with layers of tender zucchini, combined with creamy ricotta, melty mozzarella, and savory marinara. Perfect for meal prep, family dinners, or gatherings, these mini cups are gluten-free and low-carb, making indulgence guilt-free. Enjoy a nutritious powerhouse that's easy to make and sure to impress!
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Ingredients
  

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

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

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:

    Begin by preheating your oven to 375°F (190°C). To ensure the mini lasagna cups don't stick, generously grease a muffin tin with cooking spray or a light brush of olive oil.

      Prepare the Zucchini:

        Use a mandolin or a sharp knife to carefully slice the zucchinis into thin, even rounds. Once sliced, lay them out on a paper towel and sprinkle them lightly with salt. This will help draw out excess moisture. Let the zucchini sit for about 10-15 minutes.

          Make the Cheese Filling:

            In a mixing bowl, combine the ricotta cheese, 1/4 cup of the shredded mozzarella cheese, grated Parmesan cheese, egg, Italian seasoning, minced garlic, along with salt and pepper to taste. Mix thoroughly until all ingredients are well-blended and creamy.

              Assemble the Cups:

                - Begin layering by placing a layer of zucchini rounds at the bottom of each muffin tin cup to form a sturdy base.

                  - Next, spoon a layer of marinara sauce over the zucchini rounds.

                    - Follow this with a layer of the prepared cheese filling on top.

                      - Repeat this layering process (zucchini, marinara sauce, cheese filling) until each cup is filled, ensuring you finish with a layer of marinara sauce topped with the remaining mozzarella cheese to create a delicious crust.

                        Bake:

                          Carefully transfer the muffin tin to the preheated oven. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown, and the zucchini rounds are tender yet maintain their form.

                            Cool & Serve:

                              Once baked, remove the mini lasagna cups from the oven and allow them to cool for about 5 minutes. To make removal easier, gently run a knife around the edges of each cup. If desired, garnish with fresh basil leaves for a pop of color and flavor before serving warm.

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

                                  - Presentation Tips: Arrange the lasagna cups on a serving platter, and consider adding a light drizzle of olive oil or a sprinkle of extra Parmesan on top for added appeal. Enjoy!