Ingredients
• The “Wrapper”: 2 large Zucchini or 1 Eggplant. Use a mandoline or peeler to create very thin, wide ribbons.
• The Protein: 1 lb Ground Beef or Italian Sausage (ensure it’s sugar-free).
• The Sauce: 1 ½ cups Marinara sauce (check the label for no added sugar).
• The Cheese Mix: 1 cup Ricotta cheese, 1 Egg (to bind), and 1 tsp dried Oregano.
• The Topping: 1 ½ cups Reduced-fat Mexican cheese blend (as you prefer!).
Preparation Steps
1. Prep the Wrappers: Lightly salt your zucchini or eggplant ribbons and let them sit for 10 minutes, then pat them dry with a paper towel. This prevents your “cupcakes” from getting watery.
2. Brown the Meat: Sauté the ground meat until fully cooked. Stir in your sugar-free marinara sauce and simmer for 5 minutes.
3. The Ricotta Blend: In a small bowl, mix the ricotta, egg, and oregano until smooth.
4. Assemble the Layers: * Grease a muffin tin thoroughly.
• Cross two vegetable ribbons in the bottom of each cup so the ends hang over the sides slightly.
• Add a spoonful of meat sauce, a dollop of the ricotta mixture, and a sprinkle of the Mexican cheese.
• Repeat the layers once more until the cup is full.
5. Bake: Bake at 375°F (190°C) for 20–25 minutes.
6. The Final Melt: Add your “bit more” of Mexican cheese on top during the last 5 minutes until it is bubbling and golden, just like in your photo.
Why These are Perfect for Lunch
• Meal Prep Pro: You can bake a dozen of these on Sunday and they stay firm and delicious all week.
• Beginner-Friendly: There is no boiling of pasta required! Using vegetable ribbons makes the assembly much faster.
• Customizable: If you want a bit of crunch, you can sprinkle a little almond flour on the very top before baking to mimic breadcrumbs.