Ingredients: 72 wonton wrappers 1/2 onion (chopped) 4 cloves garlic (minced) 1 tablespoon olive oil 2 cups zucchini (finely chopped) 2 cups yellow squash (finely chopped) 1 cup button mushrooms (finely chopped) 1 cup ricotta cheese (part-skim) 1 cup mozzarella cheese (shredded) 1/2 cup parmesan cheese (grated) 2 cups marinara sauce plus 1/2 cupsalt and pepper to taste 1/4 teaspoon red pepper flakes 3 tablespoon basil (chopped)previous Ingredients: Instructions: Preheat the oven to 375º. Ingredients: 1/2 onion (chopped) 4 cloves garlic (minced) 1 tablespoon olive oil 2 cups zucchini (finely chopped) 2 cups yellow squash (finely chopped) 1 cup button mushrooms (finely chopped) salt and pepper to taste 1/4 teaspoon red pepper flakes 2 tablespoon basil (chopped) 2 cups marinara sauce plus 1/2 cup instructions Sauté garlic and onions in the olive oil. Add zucchini, yellow squash, mushrooms, red pepper flakes, salt, pepper and two tablespoons of basil. Sauté until the vegetables are tender, roughly 5 minutes. Add sauce and stir to combine. ingredients 72 wonton wrappers Instructions: Trim corners of won ton wrappers so that they fit conformably in the mini muffin tin. Instructions: Spray a mini muffin tin with non fat cooking spray. Layer won ton wrapper, cheeses, sauce/vegetable mixture. Ingredients: 1 cup ricotta cheese (part-skim) 1 cup mozzarella cheese (shredded) 1/2 cup parmesan cheese (grated) Instructions: From bottom to top, each "cupcake" should be layered as follows: wonton wrapper/ricotta/mozzarella/parmesan/sauce and vegetable mixture/wonton wrapper/ricotta/mozzarella/parmesan/sauce and vegetable mixture/wonton wrapper/sauce and vegetable mixture/mozzarella/parmesan/dollop of extra sauce Ingredients: Instructions: Bake for 10-15 minutes until golden brown and bubbly, let cool a bit, garnish with remaining basil and serve.