Photo: Broken Lasagna With Zucchini-Tomato Sauce Recipe
Ingredients
- 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
Directions
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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By seriousbeagle
Louisville, KY
on June 10, 2013
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Epic fail! Threw it out without even eating it. It looks pretty and tasty in the picture and seems easy enough. But following the directions as they are written it does not turn out well at all. For one there is WAY too much zucchini in it. One large zucchini would have been plenty. Also, I cooked the lasagna noodles longer than the recipe said and there were still several that were hard in the middle.
Sorry to say this one was a major disappointment.
By Chasing_Savory
Richmond, VA
on September 06, 2012
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Once again, Food Network kitchens, met the three criteria: fast, inexpensive and easy! Keeping lasagna noodles intact has always been a weakness of mine, so being able to break them ahead of time almost made me giddy. I agree with the added garlic - I mean, we're bordering on Italian, right? And you can't make Italian without a little garlic. I also cut up some kielbasa on the bias and grilled it up to satisfy the meat eaters of my family. But this kid loved the way it was (with a little garlic. Healthy too! More like this please!
By finaltouches2_8...
Rio Rancho, NM
on August 07, 2012
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Very fast and easy. I also agree in adding some garlic. I used bow tie pasta and the sauce stuck to the pasta very well. I topped it with some grill chicken. The family gave it thumbs up!
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