Healthy Zucchini Lasagna Cupcakes
Thin zucchini ribbons layered in muffin cups with marinara, ricotta, herbs, and a touch of mozzarella — all baked into perfectly portioned, low-calorie lasagna bites.
Prep: 15 minutes
Cook: 20–25 minutes
Total: 35–40 minutes
Ingredients
Zucchini Layers
2 medium zucchini, sliced lengthwise into thin ribbons
½ tsp salt
Filling
¾ cup part-skim ricotta
1 egg
½ tsp dried basil
½ tsp oregano
½ tsp garlic powder
Salt & pepper to taste
Sauce + Cheese
¾ cup marinara sauce
½ cup shredded mozzarella
2 tbsp grated parmesan
For Garnish
Fresh basil or parsley
Chili flakes
Instructions
1. Prep the Zucchini
Slice zucchini lengthwise into thin ribbons using a knife, mandoline, or vegetable peeler.
Sprinkle lightly with salt and let sit 10 minutes to release moisture.
Pat dry to prevent watery cupcakes.
2. Mix the Ricotta Filling
In a bowl combine:
ricotta
egg
basil
oregano
garlic powder
pinch of salt & pepper
Mix until creamy.
3. Build the Cupcakes
Preheat oven to 375°F (190°C).
Line a muffin tray with muffin liners or grease with olive oil spray.
Take two zucchini ribbons and form a cross “+” shape inside each muffin cup to create a nest.
Add:
1 tsp marinara
1 tbsp ricotta filling
½ tbsp mozzarella
Repeat the layers: marinara → ricotta → mozzarella.
Fold the overhanging zucchini strips inward to “close” the cup.
4. Bake
Bake 20–25 minutes until set and lightly golden on top.
Cool 5 minutes before removing so they stay firm.
5. Serve
Top with:
fresh basil
tiny drizzle of olive oil
pinch of parmesan
Serve warm as a light dinner, appetizer, or snack.
Tips for Success
Dry the zucchini well — this is key for firm cupcakes.
Add spinach to the ricotta for extra nutrients.
For a vegan version: use tofu ricotta + vegan mozzarella.
Make a double batch; they stay great in the fridge 3–4 days.
Nutritional Information
Calories: 55–65
Protein: 4 g
Carbs: 3 g
Fat: 3 g
Fiber: 0.8 g
Sodium: 110 mg