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Thanks to the hearty meat & cheese combo, you’re getting all the flavors and satisfaction of lasagna in these mini baked zucchini lasagna bites, without the heavy carbs found in typical lasagna! Do yourself a huge favor and make these Mini Baked Low-Carb Lasagna Bites this week! Or if you want larger servings, try out this full sized Low Carb Zucchini Lasagna.
Why you’ll love this recipe
These gluten free lasagna bites are both healthy and indulgent, perfect for a cold winter night when you’re craving something hearty, melty, and filling that won’t weigh you down! All the comfort of lasagna without the carb overload! Don’t get me wrong – I still eat carbs (lots!) but sometimes I just want or need a lower carb meal. Here are some of the features that make them great!
- High Protein: With around 35g of protein per serving, these zucchini cups will both fuel and satisfy you. Lean ground beef, cottage cheese, and mozzarella team up to make a nutritious and delicious meal.
- Nutritious: The zucchini noodles in these cute little bites add a boost of vitamins and antioxidants. Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B-vitamins, dietary fiber, and antioxidants, all which offer huge benefits to our overall health. It’s shown that eating zucchini regularly in place of processed carbohydrates (such as pasta) can even help regulate our blood sugar levels, which can greatly benefit diabetics. Eating zucchini several times per week can help us with our weight loss goals. Zucchini is extremely low in calories but gives us the feeling of being full. Therefore, it is a great way to satisfy our appetites without grabbing lots of empty calories or carbs.
- Meal Prep: These healthy bites are easy to make and perfect for meal prep. They reheat nicely and have even more flavor the next day. Not only that, but they have built-in portion control since they are made in a muffin pan.
If you are anything like me and love making healthier versions of your favorite pasta dishes, you may want to check out some of my favorites like; Spaghetti Squash Lasagna Casserole, Pastaless Italian Salad, and Mushroom Zucchini Lasagna Rolls Recipes.
Ingredients
The ingredients that make this zucchini lasagna bite recipe fantastic are the following:
For the Meat Sauce:
- 1 lb lean ground beef, ground bison, or ground turkey
- 2 cups marinara sauce https://cleanfoodcrush.com/rachels-quick-homemade-marinara-sauce/
- 1 Tbsp Italian seasonings
- sea salt and ground pepper, to taste
For the White Cheese Layer:
- 1/2 cup freshly shredded mozzarella cheese
- 1/4 cup finely grated Parmesan
- 1 cup cottage cheese, drained
- 3 garlic cloves, finely minced or grated
Assembly:
- 2 medium zucchini, sliced into 1/4-inch thin rounds
- 1/2 cup freshly shredded mozzarella
See the recipe card for full information on all ingredients and quantities.
How to make this Zucchini Lasagna Bite Recipe
Preheat your oven to 400° F.
Step 1. In a large skillet over medium heat, cook your ground meat while breaking it up with a wooden spoon until nicely browned. Drain grease well.
Step 2. Add seasonings and marinara sauce. Simmer for 10–12 minutes until thickened. Sea salt and pepper to taste.
Step 3. In a mixing bowl, add 1/2 cup freshly shredded mozzarella, Parmesan, drained cottage cheese, and minced garlic. Stir well.
Lightly spray or wipe a 12 hole muffin tray with olive oil or avocado oil to prevent sticking.
Blot your zucchini slices with a paper towel or tea towel to remove excess moisture.
Place one zucchini slice in each muffin cup as shown.
Step 4. Add a spoonful of meat sauce, then a spoonful of the cheese mixture.
Step 5. Repeat with another zucchini slice, more meat sauce, and top with shredded mozzarella.
Step 6. Bake for 25 minutes at 400°F until bubbly and golden on top.
Tips for the best result
Cheese Please: Instead of buying pre-shredded mozzarella cheese, I like to find a block of cheese and shred it myself…. or better yet: enlist one of the kids for this duty.
Most pre-shredded cheeses are coated in strange things (anti-caking & clumping) that actually interfere with the natural texture and the beautiful melting qualities. Cellulose anyone? Turn your package of pre-shredded cheese over and read through the actual ingredients. You may be surprised to see the additives that are there to keep the shreds looking nice in the package.
When shopping for store bought marinara sauce: I like to make sure the marinara has no added cane sugar. Tomatoes naturally contain sugar, but there shouldn’t be added cane sugar on the ingredients list.
Marinara sauce should contain just a few simple ingredients like tomatoes, garlic, and herbs.
If you love this low carb lasagna recipe, then you will definitely want to check out these similar recipes: Spaghetti Squash Lasagna Casserole, Lasagna Stuffed Zucchini Boats are a Delicious Weight Loss Recipe!, Zucchini Noodle Beef Lasagna Soup for Clean Eats!
Serving Suggestions
When I eat traditional lasagna, I tend to pair it with a salad and a roasted veggie. Since these healthy lasagna bites are meant to be lower in carbs, here are a few sides I felt may be good to pair with these snack sized treats!
Leftover Storage and Reheat Instructions
Our zucchini lasagna bites recipe will keep in the refrigerator for up to 5 days for easy snacking. What’s even better, is you can make a large batch of these ahead of time because these baked lasagna bites freeze beautifully, making them perfect for prepping ahead. They will keep in the freezer for up to 3 months. To reheat, just pop them in the microwave and heat in 10 second bursts until they are warmed through.
Looking for a sweet treat that pairs well with these lasagna bites? Then check out some of our favorite low carb desserts like: Protein-Stuffed Dates, Strawberry Chia Seed Protein Pudding, Lemon-Blueberry High Protein Cheesecake
Recipe FAQs
What are some common mistakes to avoid with making zucchini lasagna bites?
Mistake #1: Grease bomb. Be sure to drain excess grease off your ground meat after cooking. If your meat is greasy then your lasagna bites will be swimming in grease.
Mistake #2: Not enough flavor. It’s important to choose a marinara sauce that you really enjoy because that’s where most of the flavor comes from.
Mistake #3: Watery puddles. Zucchini naturally contains a lot of moisture. Slice your zucchini then set slices in a colander and sprinkle lightly with salt. Set aside. (This step helps prevent a watery final product) Blot zucchini slices with a paper towel to remove excess moisture immediately before assembling your zucchini lasagna bites.
Should I cook the zucchini before putting it in the lasagna?
No. Zucchini cooks perfectly while baking in the muffin tin.
What is the best ingredient order for my zucchini bites?
I like to start with a zucchini slice so that it becomes the bottom “crust”. Alternating beef and cheese layers with a zucchini slice (or two) in between until all my ingredients are all used. Top each one with shredded cheese.
Why is my zucchini lasagna so watery and how do I fix it?
Slice your fresh zucchini then set slices in a colander and sprinkle lightly with salt. Set aside for 10 minutes or so. (This step helps prevent a watery final product) Blot zucchini slices with a paper towel to remove excess moisture immediately before assembling your zucchini lasagna bites.
Mini Baked Zucchini Lasagna Bites
Equipment
Ingredients
For the Meat Sauce:
- 1 lb lean ground beef, ground bison, or ground turkey
- 2 cups marinara sauce
- 1 Tbsp Italian seasonings
- sea salt and ground pepper, to taste
For the White Cheese Layer:
- 1/2 cup freshly shredded mozzarella cheese
- 1/4 cup finely grated Parmesan
- 1 cup cottage cheese, drained
- 3 garlic cloves, finely minced or grated
Assembly:
- 2 medium zucchini, sliced into 1/4-inch thin rounds
- 1/2 cup freshly shredded mozzarella
Instructions
- Slice your zucchini then set slices in a colander and sprinkle lightly with salt. Set aside. (This step helps prevent a watery final product)
- Preheat your oven to 400°F.
- Lightly spray or wipe a 12 hole muffin tray with olive oil or avocado oil to prevent sticking.
- In a large skillet over medium heat, cook your ground meat while breaking it up with a wooden spoon until nicely browned. Drain grease well.
- Add seasonings and marinara sauce. Simmer for 10–12 minutes until thickened. Sea salt and pepper to taste.
- In a mixing bowl, add 1/2 cup freshly shredded mozzarella, Parmesan, drained cottage cheese, and minced garlic. Stir well.
- Blot your zucchini slices with a paper towel or tea towel to remove excess moisture.
- Place one zucchini slice in each muffin cup as shown.
- Add a spoonful of meat sauce, then a spoonful of the cheese mixture.
- Repeat with another zucchini slice, more meat sauce, and top with shredded mozzarella.
- Bake for 25 minutes at 400°F until bubbly and golden on top.
- Sprinkle with parsley before serving.
Notes
- Shred your own cheese for the best cheesy texture.
- Look for marinara with no sugar added…or make your own using this recipe.
