Cupcakes Are Back: Zucchini Lasagna Cupcakes

Have you seen the lasagna cupcakes that are made with phyllo dough? They are just way too cute.

And I also heard that lasagna cupcakes are a hot, hot item for this year.

Well, I wanted to be in on the action, so this is what I did.....

I am stuck on zucchini. Ever since I found out that zucchini can be used in place of pasta, I have been going zucchini crazy.

I made zucchini lasagna cupcakes.

I have received positive feedback on this recipe (people that have made it). The positive comments were so wonderful, so I thought I would link-up this recipe. I have linked it to Ingredient Spotlight at Eat At Home Blog.

I hope you enjoy these as much as my "Feedback Fans" and I did.

I had some left-over spaghetti sauce so I put it to good use.

I sprayed my cupcake pan with cooking spray. Placed a dollop of sauce in the bottom of each cup. I laid in 2 - 2 1/2 pieces sliced zucchini in each cup. Placed more sauce on top of the zucchini, a dollop of ricotta cheese, mozzarella cheese, more zucchini slices (pressing down a little), sauce, and topped with mozzarella cheese.

Zucchini Lasagna Cupcakes ready for the oven. I preheated the oven to 350 degrees F. and baked my cupcakes for 25 minutes.

25 minutes is all it took. Now that is one quick dinner. Serve these with a salad, and you are good to go.

This is what they looked like after they were baked. PERFECT!!

I left them sit in the pan for about 10 minutes before scooping out with a spoon.

And since I will probably be the only one eating them, I decided to dig through my cupboard to find containers I can freeze them in. This will be great for a quick meal. Pop them in the microwave, and I will have a quick dinner.

Zucchini Lasagna Cupcakes

"At that time, bushes had not appeared on the earth. Plants had not come up in the fields. The Lord God had not sent rain on the earth. And there wasn't any man to work the ground."

Genesis 2:5