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!
Why You’ll Love These Zucchini Lasagna Cups
- Low-carb friendly – These cups swap traditional pasta for zucchini, making them perfect for anyone watching their carb intake or following a keto diet.
- Portion controlled – Each cup is perfectly portioned, taking the guesswork out of serving sizes and making it easy to track your meals.
- Quick preparation – Ready in under an hour, these lasagna cups are much faster to make than traditional lasagna, perfect for busy weeknight dinners.
- Kid-friendly – The fun cup shape and cheesy goodness make these a hit with kids, while secretly sneaking in extra vegetables.
- Make-ahead friendly – You can prep these cups in advance and reheat them when needed, making meal planning a breeze.
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
- 3/4 cup ricotta cheese
- 3/4 cup mozzarella cheese, split in portions
- 1/4 cup parmesan cheese
- 1 egg yolk
- 3 zucchinis
- 1 package of natural turkey sausage, browned
- 3/4 cup tomato basil sauce
Step 1: Prepare the Cheese Mixture
Preheat your oven to 450º F.
In a mixing bowl, add ricotta, 1/2 cup of mozzarella, Parmesan cheeses, and an egg yolk.
Stir these ingredients thoroughly to combine them into a smooth mixture.
Set the bowl aside for later use.
Step 2: Create Zucchini Noodles and Slice Sausages
Using a mandolin, create zucchini noodles.
You’ll need 3 noodles for each roll, so prepare a total of 36 noodles.
It’s preferable to use a mandolin as hand slicing may not get the thinness required.
Slice your sausage into thin rounds.
Step 3: Prepare the Muffin Tin
In a muffin pan, add 1 tablespoon of tomato basil sauce to each hole.
This will serve as a flavorful base for your zucchini roll-ups.
Step 4: Assemble the Zucchini Roll-Ups
Take 3 zucchini noodles and place them end-to-end with a slight overlap.
Spread about 2 tablespoons of the prepared cheese mixture across the zucchini noodles, from end to end.
Layer some sausage slices over the cheese.
Roll up the zucchini into a tight round and place it in the muffin tin.
Repeat this process to create a total of 12 roll-ups.
Step 5: Add Toppings and Bake
If desired, sprinkle additional mozzarella cheese over each roll-up.
Place the muffin pan in the preheated oven and bake the zucchini lasagnas for about 15 minutes, or until the cheese is melty and bubbly.
Step 6: Serve and Garnish
Once baked, remove the zucchini roll-ups from the oven.
Top each roll-up with additional Parmesan cheese and red pepper flakes for an extra kick, if desired.
Serve warm and enjoy your delicious zucchini lasagna bites!
