Flavorful Zucchini Lasagna Cups

Here’s my go-to recipe for zucchini lasagna cups, made with fresh zucchini slices, seasoned ground beef, rich marinara sauce, and layers of melted cheese – all perfectly portioned in a muffin tin.

These little lasagna cups have become a weekly dinner staple in our house. I usually make a double batch because my kids love taking the leftovers in their lunch boxes. Plus, they’re a great way to sneak some extra vegetables onto everyone’s plate!

What Kind of Zucchini Should I Use?

For these lasagna cups, you’ll want to look for medium-sized zucchini that are straight and uniform in shape – this makes them easier to slice evenly and fit into your muffin tins. Fresh summer zucchini from your garden or farmer’s market are great, but regular grocery store zucchini work perfectly fine too. When shopping, pick zucchini that feel firm and heavy for their size, with smooth, unblemished dark green skin. Try to avoid the super large zucchini you sometimes see at the end of summer, as these tend to be more watery and have larger seeds, which could make your cups soggy.

Options for Substitutions

Need to switch things up with this recipe? Here are some helpful substitutions you can try:

• Ricotta cheese: If you’re not a fan of ricotta or can’t find it, you can use cottage cheese (drained and blended until smooth) or mascarpone cheese instead. For a dairy-free version, try using pureed tofu with a pinch of salt and nutritional yeast.
• Mozzarella cheese: Any mild, melting cheese works here – try provolone, mild cheddar, or dairy-free mozzarella if you need a non-dairy option.
• Turkey sausage: Feel free to use regular pork sausage, ground beef, or for a vegetarian version, try crumbled tempeh or plant-based ground meat alternatives. You could even use mushrooms sautéed with Italian seasonings.
• Zucchini: This is the star ingredient that can’t really be substituted since it makes the cups, but you can use yellow summer squash if that’s what you have on hand.
• Tomato basil sauce: Any marinara or pasta sauce will work fine here. You can even use plain tomato sauce and add your own Italian herbs and garlic.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini lasagna cups is dealing with excess moisture – zucchini naturally releases water during cooking, which can make your cups watery and unstable. To prevent this, salt your sliced zucchini and let it sit for 15-20 minutes, then pat thoroughly dry with paper towels before assembling your cups. Another common mistake is overfilling the cups with sauce and cheese, which can cause them to collapse or overflow during baking – stick to about 2-3 tablespoons of filling per cup for the best results. For perfectly cooked cups, avoid using super thick zucchini slices (aim for about 1/8 inch thickness) and make sure to pre-cook your turkey sausage until it’s completely browned to prevent excess grease from pooling in the bottom of your cups.

What to Serve With Zucchini Lasagna Cups?

These little zucchini lasagna cups are already packed with protein and veggies, but they pair really nicely with some simple sides to round out the meal. A fresh arugula salad with lemon dressing makes a perfect light companion, or you could go with classic garlic bread to keep that Italian dinner feeling. Since these cups are on the lighter side compared to traditional lasagna, you might want to add a side of roasted vegetables like bell peppers and mushrooms, which complement the Italian flavors perfectly. For a super easy option, just warm up some extra marinara sauce for dipping!

Storage Instructions

Keep Fresh: These cute zucchini lasagna cups will stay good in the fridge for up to 4 days when stored in an airtight container. They’re perfect for meal prep – I like to make a batch on Sunday and enjoy them throughout the week for quick lunches or dinners.

Freeze: Want to save some for later? Let the cups cool completely, then place them in a freezer-safe container with parchment paper between layers. They’ll keep well in the freezer for up to 3 months. Just remember that zucchini can get a bit watery when thawed, but they’ll still taste great!

Reheat: When you’re ready to enjoy your lasagna cups, pop them in the microwave for 1-2 minutes if refrigerated, or 2-3 minutes if frozen. You can also warm them in the oven at 350°F for about 10-15 minutes until heated through. The cheese will get all melty and delicious again!

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 40-50 g
• Carbohydrates: 30-40 g

Ingredients

For the cheese mixture:

• 1 egg yolk
• 3/4 cup ricotta cheese (whole milk preferred for creamier texture)
• 1/4 cup parmesan cheese (finely grated)
• 1/2 cup mozzarella cheese (freshly shredded, not pre-shredded)

For the lasagna cups:

• 1 package natural turkey sausage (I use Applegate Organics)
• 3 zucchini (cut lengthwise into 1/8-inch thick slices)
• 1/4 cup mozzarella cheese (for topping)

For the base:

• 3/4 cup tomato basil sauce (or marinara of choice)

Step 1: Prepare the Mise en Place and Preheat

• 3 zucchini, sliced lengthwise into 1/8-inch thick slices
• 1 package natural turkey sausage

Preheat your oven to 450°F.

While it heats, prepare all your ingredients: slice the zucchini lengthwise into 1/8-inch thick slices (you’ll need about 36 slices total—I like to use a mandoline for consistent thickness, which helps them cook evenly).

Brown the turkey sausage in a skillet over medium-high heat, breaking it into small pieces as it cooks, then slice it into rounds once cooked through.

This head start means the sausage is ready to layer when you need it, and the residual heat keeps it warm for assembly.

Step 2: Make the Cheese Filling

• 3/4 cup ricotta cheese
• 1/2 cup mozzarella cheese
• 1/4 cup parmesan cheese
• 1 egg yolk

In a bowl, combine the ricotta cheese, 1/2 cup freshly shredded mozzarella, 1/4 cup finely grated Parmesan, and the egg yolk.

Mix until smooth and well incorporated.

The egg yolk acts as a binder and helps the filling stay cohesive when the lasagna cups bake.

Set aside until ready to assemble.

Step 3: Build the Lasagna Cups

• 12-cup muffin tin
• 3/4 cup tomato basil sauce
• zucchini slices from Step 1
• cooked sausage from Step 1
• cheese filling from Step 2

Lightly grease or spray a 12-cup muffin tin.

Start building each cup by adding about 1 tablespoon of tomato basil sauce to the bottom of each hole—this prevents sticking and adds flavor.

Overlap 3 zucchini slices in each cup to form the base (you want them to drape up the sides and overhang the edges slightly).

Spread about 2 tablespoons of the cheese mixture from Step 2 over the zucchini, then layer several sausage slices on top.

Finally, fold the overhanging zucchini noodles back over the filling to create a sealed package.

I like to arrange the zucchini pieces so they form a natural cup shape—this keeps everything tucked in during baking and creates that beautiful presentation.

Step 4: Top and Bake

• 1/4 cup mozzarella cheese
• assembled lasagna cups from Step 3

Sprinkle about 1 teaspoon of the remaining 1/4 cup mozzarella cheese over the top of each lasagna cup.

Place the muffin tin in your preheated 450°F oven and bake for 15 minutes, until the zucchini is tender and the cheese is melted and lightly golden.

The high heat helps the zucchini soften while keeping the cheese from browning too much.

Step 5: Finish and Serve

• baked lasagna cups from Step 4

Remove the lasagna cups from the oven and let them cool in the pan for 2-3 minutes—this helps them set slightly so they hold their shape when you remove them.

Carefully run a small knife around the edges of each cup and lift them out onto a serving plate.

Garnish with additional Parmesan cheese and red pepper flakes if desired for extra flavor and a touch of heat.