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:

Quickview
510k Calories
19g Protein
13g Total Fat
77g Carbs
30% Health Score
Limit These
Calories
510k
26%

Fat
13g
22%

  Saturated Fat
7g
49%

Carbohydrates
77g
26%

  Sugar
12g
14%

Cholesterol
31mg
10%

Sodium
427mg
19%

Get Enough Of These
Protein
19g
39%

Vitamin C
148mg
180%

Selenium
57µg
82%

Vitamin A
3497IU
70%

Manganese
1mg
65%

Vitamin B6
0.73mg
37%

Phosphorus
366mg
37%

Potassium
1044mg
30%

Fiber
6g
27%

Folate
109µg
27%

Magnesium
102mg
26%

Calcium
214mg
21%

Vitamin B2
0.36mg
21%

Copper
0.43mg
21%

Vitamin B3
3mg
18%

Vitamin K
17µg
17%

Zinc
2mg
17%

Vitamin B1
0.24mg
16%

Iron
2mg
16%

Vitamin E
2mg
15%

Vitamin B5
1mg
12%

Vitamin B12
0.17µg
3%

Vitamin D
0.22µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Pan-seared Steak With Caper-anchovy Butter

Rhubarb Shortcakes

Epicurious

Sweet Thai Chili Salmon Quesadillas with Spicy Mango

Half Baked Harvest

German Chocolate Cake III

Allrecipes

Carrot and Banana Snacking Cake

Foodista