Broken Lasagna With Zucchini-Tomato Sauce

Total Time:
30 min
10 min
20 min

4 servings

  • Kosher salt
  • 2 large zucchini (about 1 3/4 pounds), coarsely grated
  • 12 ounces lasagna noodles (not no-boil), broken into bite-size pieces
  • 3 tablespoons unsalted butter
  • 2 cups cherry tomatoes (1 cup whole, 1 cup halved)
  • 1/2 teaspoon finely grated lemon zest
  • Freshly ground pepper
  • 1/2 cup grated parmesan cheese, plus more for topping
  • 1 small bunch chives, cut into 1-inch pieces
  • Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini with 1/2 teaspoon salt in a colander set over a large bowl. Let stand 10 minutes, then gently squeeze out the excess moisture.

  • Add the pasta to the boiling water and stir vigorously to prevent it from sticking. Cook until al dente, about 12 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta.

  • Meanwhile, heat the butter in a large skillet over medium-high heat. Add the cherry tomatoes and cook until blistered and slightly softened, about 4 minutes. Stir in the zucchini and lemon zest and cook, lightly crushing the tomatoes with a wooden spoon, until the zucchini is crisp-tender, about 4 minutes. Season with salt and pepper.

  • Transfer the zucchini-tomato mixture to a large bowl. Add the pasta and cheese and toss. Stir in half of the chives and about 1/4 cup of the reserved cooking water, adding more to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese and the remaining chives.

  • Per serving: Calories 478; Fat 13 g (Saturated 8 g); Cholesterol 36 mg; Sodium 407 mg; Carbohydrate 73 g; Fiber 6 g; Protein 17 g

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Summer Produce Guide