Broken Lasagna With Zucchini-Tomato Sauce
Broken Lasagna With Zucchini-Tomato Sauce might be just the Mediterranean recipe you are searching for. This main course has 510 calories, 20g of protein, and 14g of fat per serving. For $2.5 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. 2353 people were impressed by this recipe. If you have lasagna noodles, unsalted butter, zucchini, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a tremendous spoonacular score of 95%. Broken Florentine Lasagna Bake, Broken Lasagna with Walnut Pesto, and Broken Lasagna with Parsley Pesto, Lettuce and Potatoes are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 cups cherry tomatoes (1 cup whole, 1 cup halved)
1 small bunch chives, cut into 1-inch pieces
Kosher salt
12 ounces lasagna noodles (not no-boil), broken into bite-size pieces
1/2 teaspoon finely grated lemon zest
1/2 cup grated parmesan cheese, plus more for topping
Freshly ground pepper
3 tablespoons unsalted butter
2 large zucchini (about 1 3/4 pounds), coarsely grated
Equipment:
colander
bowl
pot
frying pan
wooden spoon
Cooking instruction summary:
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. Photograph by Antonis Achilleos
Step by step:
1. 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.
2. Let stand 10 minutes, then gently squeeze out the excess moisture.
3. 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.
4. Meanwhile, heat the butter in a large skillet over medium-high heat.
5. 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.
6. Transfer the zucchini-tomato mixture to a large bowl.
7. 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.
8. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
