Low carb version: use thin strips of zucchini to wrap the bites. Use a wide vegetable peeler to peel a ribbon of zucchini. Dip zucchini ribbon in almond flour and egg for texture and strength. Bake in oven 400 for 15-20 minutes.
Vegetarian: add more mushroom to the sauce, no meat. Use zucchini ribbons or pasta sheets for sides of the cups. OR, place small crimini mushrooms in each cup instead of noodles/zucchini and add sauce/cheese layers in the mushroom. Bake in oven 400 for 15-20 minutes.
Sauce: Medium heat pan add onions, add olive oil and garlic and sauté until tender, about 5 minutes. Stir in ground turkey. Cook until turkey is browned. Add tomato paste, tomato sauce, mushrooms, sage and oregano. Reduce heat and simmer 10 minutes.
For the pasta- Bring large pot of water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on cutting board until you are ready for assembly.
For assembly- Preheat oven to 400 degrees. Cut each pasta sheet in half and in half. Line the edges of the muffin tins with 1 pasta sheet per cup, fill all 24. Pasta sheet will overlap a bit. Step #1 Add 1 spoon of sauce into the bottom of each cup. Step #2 add small spoon ricotta cheese. Step #3 add 1 small slice zucchini. Step #4 add small spoonful sauce. Step #5 top with parmesan cheese. Repeat #1 - #5, sauce, cheese, zucchini, sauce, cheese… layers in all cups. Bake for 15-20 minutes. Serve hot.
Disclaimer Check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.
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