I’ve wanted to try zucchini lasagna and making them into little cupcakes sounded like a fun twist. These were really good and I’m looking forward to making them again soon.

Let’s Get Crafty!

Ingredients:
2 small zucchini cut into thin slices
1/2 pound italian sausage, browned and drained
1 cup low fat cottage cheese (or ricotta)
1 cup low-fat mozzarella cheese
25oz jar of spaghetti sauce (this recipe used about 1/2 the jar)

Preheat oven to 400 degrees.

Spray the muffin tin with pam and then follow the pictures below for a the layer by layer directions.

Once ready, bake for 25 minutes until they are all bubbly and the cheese is browned.

Let set for 10 minutes before serving.

As a heads up, the zucchini gives off extra moisture as it is cooking. I worked to remove what I could from the leftovers before putting them into a container to freeze for a later date. They were really good warmed up the second time too.

If you’re wondering how our kids liked this… well… they didn’t eat it. 🙂

Our kids love spaghetti and I’m not a big fan of it. When I was making spaghetti for dinner, I decided on a whim to make make this too because I had all the ingredients on hand and I’ve been wanting to find the right time. The plan worked out nicely for everyone.

Thanks for stopping by. Hope you are having a great day.