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Mini Zucchini Lasagna Cups

Zucchini Lasagna Cups: tender zucchini, rich marinara & melted cheese in low-carb, bite-sized comfort.
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Prep Time 15 minutes
Servings: 1
Course: Appetizer
Cuisine: Italian
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium zucchinis sliced into 1/4-inch rounds
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley optional

Method
 

  1. Preheat oven to 190°C (375°F) and prepare a lined baking sheet.
  2. Slice zucchinis evenly and arrange in a single layer.
  3. Brush with olive oil and season with salt and pepper.
  4. Bake for 10 minutes to reduce moisture.
  5. Cool slightly and pat dry if needed.
  6. Mix ricotta with garlic powder, onion powder, oregano, and basil.
  7. Top each zucchini slice with marinara sauce.
  8. Add a small amount of ricotta mixture.
  9. Sprinkle mozzarella and Parmesan on top.
  10. Bake for 10–12 minutes until cheese melts.
  11. Broil for 1–2 minutes for a golden finish.
  12. Garnish with parsley and serve warm.

Nutrition

Calories: 180kcalCarbohydrates: 10gProtein: 10gFat: 11gSaturated Fat: 5gCholesterol: 25mgSodium: 320mgFiber: 2gSugar: 4g

Notes

Zucchini size matters: I look for medium zucchinis that are firm and about 6 to 7 inches long.
If yours are larger, they can be watery, so I slice them a bit thicker and add an extra minute or two to the initial bake.
Make ahead tip: You can prep the ricotta mixture and slice the zucchini up to a day in advance.
Just store them separately in the fridge, then assemble and bake when you're ready.
This saves time on busy evenings.
Avoid soggy bites: Don't skip the initial bake to reduce moisture.
After baking, I gently pat the zucchini slices with a paper towel.
This step makes all the difference for a firm, satisfying bite.
Cheese variations: I've swapped mozzarella for provolone or fontina when I wanted a different flavor.
For the ricotta, cottage cheese works in a pinch, just drain it well first.
Storage instructions: Leftover bites keep in the fridge for up to three days in an airtight container.
To reheat, I pop them in a 350°F oven for about 5 minutes to bring back the crispness.
Microwaving works but softens them.
Serving ideas: These are wonderful as appetizers with extra marinara for dipping.
I also love serving them alongside a simple green salad for a light lunch.
For a heartier meal, pair them with garlic bread.
Broiling caution: Keep a close eye on the broiler, it can go from golden to burnt in seconds.
I usually stand by the oven and watch through the window, pulling them out as soon as the cheese bubbles and turns spotty brown.

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