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In the world of culinary innovations, the Mini Lasagna Zucchini Stacks stand out as a remarkable fusion of traditional comfort food and modern health-conscious cooking. This dish reimagines the beloved lasagna by substituting the heavy pasta sheets with thinly sliced zucchini, creating a dish that is not only lower in carbohydrates but also brimming with vitamins and nutrients. The result is a mouthwatering, guilt-free meal that satisfies cravings without compromising on flavor or texture.

Mini Lasagna Zucchini Stacks

Discover a delicious and healthier spin on lasagna with Mini Lasagna Zucchini Stacks! This innovative dish replaces traditional pasta with thinly sliced zucchini, making it low-carb and packed with vitamins. Layered with creamy ricotta, mozzarella, savory marinara, and optional ground meat, these stacks offer a satisfying and guilt-free meal. Perfect for any gathering, this recipe brings comfort food to a whole new level while supporting a nutritious diet. Enjoy every flavorful bite!
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Ingredients
  

2 medium zucchinis

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 cup marinara sauce (homemade or store-bought)

1 cup cooked ground beef or turkey (optional)

1/2 cup grated Parmesan cheese

1 egg

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (basil, oregano, thyme)

Salt and pepper to taste

Fresh basil leaves (for garnish, optional)

Instructions
 

Prepare the Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis into 1/4-inch thick rounds. Place the rounds on paper towels, sprinkle with a little salt, and let them sit for about 15 minutes to draw out moisture.

    Make the Filling: In a large mixing bowl, combine the ricotta cheese, egg, garlic powder, Italian herbs, salt, and pepper. Mix well until smooth.

      Assemble the Stacks: On a baking sheet lined with parchment paper, start building the stacks. Place one zucchini slice at the bottom, spread a layer of the ricotta mixture (about 1 tablespoon), add a spoonful of marinara sauce, and a sprinkle of both mozzarella and Parmesan cheese. Repeat the layering process (zucchini, ricotta, marinara, mozzarella) until you finish the ingredients, topping with a final zucchini slice and a generous sprinkle of mozzarella and Parmesan.

        Bake: Cover the baking sheet with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden.

          Serve: Carefully remove from the oven and let cool for five minutes. Use a spatula to transfer the stacks to plates, and garnish with fresh basil leaves if desired. Serve warm and enjoy your Mini Lasagna Zucchini Stacks!

            Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4