Mini Baked Zucchini Lasagna Bites
These hearty zucchini lasagna bites are full of meat and cheese so you get all the flavors and satisfaction of traditional lasagna without the heavy carbs!
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.
Video
Notes
- Shred your own cheese for the best cheesy texture.
- Look for marinara with no sugar added...or make your own using this recipe.
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