Zucchini Parmesan Meatloaf Cups are one of those delightful recipes that blend the comfort of a classic meatloaf with a modern twist. They’re super handy for portion control and make a fantastic weeknight dinner or meal prep option. I originally stumbled upon this idea during one of those weeks when I had an abundance of zucchini from the garden and a craving for something hearty but not too heavy. These meatloaf cups are packed with flavor, thanks to the juicy zucchini and a generous sprinkle of Parmesan cheese. Plus, they’re fun to make and serve, especially if you have little ones who enjoy eating with their hands.
These meatloaf cups pair beautifully with a fresh, crisp salad on the side, like a simple arugula and cherry tomato mix. Roasted vegetables, such as carrots and bell peppers, add a nice touch of sweetness and color to the plate. And if you’re in the mood for some carbs, garlic mashed potatoes or a side of quinoa would complement these cups perfectly. Don’t forget a squeeze of lemon or a dollop of your favorite marinara sauce for an extra zing of flavor.
Zucchini Parmesan Meatloaf Cups
Servings: 4
Ingredients
1 medium zucchini, grated
1 lb ground beef (or turkey)
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 egg
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
1/2 cup marinara sauce (optional)
1/2 cup shredded mozzarella cheese (optional)
Directions
Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with silicone baking cups.
Grate the zucchini and then using a clean kitchen towel or cheesecloth, squeeze out the excess moisture. This step is crucial to ensure your meatloaf cups hold together and aren’t too watery.
In a large mixing bowl, combine the ground beef, grated zucchini, Parmesan cheese, breadcrumbs, egg, onion, garlic, oregano, basil, salt, and pepper. Mix everything well until all the ingredients are evenly incorporated.
Scoop the mixture into the prepared muffin tin, pressing down slightly to pack each cup.
If using, spoon a bit of marinara sauce on top of each meatloaf cup and sprinkle with shredded mozzarella cheese.
Bake in the preheated oven for about 25-30 minutes, or until the meatloaf cups are cooked through and the tops are golden brown.
Let them cool for a few minutes before removing from the muffin tin. Serve warm and enjoy!
Variations & Tips