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Zucchini has become a staple in healthy cooking, celebrated for its versatility and ability to seamlessly fit into a variety of dishes. This nutrient-dense vegetable is low in calories but high in vitamins and minerals, making it an ideal ingredient for those seeking to maintain a balanced diet without sacrificing flavor. With its mild taste and satisfying texture, zucchini can take on many roles in the kitchen, from side dishes to main courses. One innovative way to enjoy zucchini is through the creation of Mini Zucchini Lasagna Skillet Cups—a delightful, low-carb alternative to traditional lasagna that is perfect for a weeknight dinner or a gathering with friends and family.

Mini Zucchini Lasagna Skillet Cups

Discover a delicious and healthy twist on a classic favorite with Mini Zucchini Lasagna Skillet Cups. Perfect for weeknight dinners or entertaining, these low-carb creations replace traditional pasta with zucchini, layering lean protein, creamy ricotta, and flavorful marinara sauce. Easy to customize, they satisfy both health-conscious eaters and lasagna lovers alike. Enjoy a vibrant, hearty meal that's as nutritious as it is tasty, bringing family and friends together around the table.
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Ingredients
  

2 medium zucchinis, thinly sliced lengthwise

1 lb (450g) ground turkey or beef

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 cup marinara sauce

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Olive oil for sautéing

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or a thin layer of olive oil to prevent sticking.

    Prepare the Zucchini: Using a mandoline slicer or a sharp knife, slice the zucchinis thinly lengthwise. Sprinkle the slices with a little salt, letting them rest for about 10 minutes to draw out excess moisture. Afterward, pat them dry with a paper towel to remove any lingering moisture.

      Cook the Meat: In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for roughly 30 seconds, or until aromatic. Incorporate the ground turkey or beef, seasoning with salt, pepper, and Italian seasoning. Cook the meat until it's browned and cooked through, about 5-7 minutes. If there's excess fat, drain it carefully. Stir in the marinara sauce and allow the mixture to simmer for an additional 5 minutes before removing it from the heat.

        Prepare the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, and a pinch of salt and pepper. Mix until the ingredients are thoroughly blended and a creamy consistency is achieved.

          Assemble the Cups: Begin layering in the greased muffin tin. Start with a slice of zucchini at the bottom of each cup. Follow it with a spoonful of the meat mixture, a dollop of the ricotta mixture, and a sprinkle of mozzarella cheese. Repeat this layering process two more times. Finish each cup with a final layer of zucchini, topped generously with mozzarella cheese.

            Bake: Place the assembled muffin tin in the preheated oven and bake for 25-30 minutes. You’ll know they’re ready when the cheese is melted, bubbly, and has achieved a lovely golden-brown color.

              Cool and Serve: Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. To carefully lift the lasagna cups from the tin, run a knife around the edges, then gently extract them using a small spoon or spatula. If desired, garnish with fresh basil leaves for added flavor and color.

                Enjoy: Serve warm as a delightful appetizer or a satisfying main dish!

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