Broken Lasagna with Zucchini Tomato Sauce

A nice, light summer meal!

Ingredients:

2 large zuchini, coarsley grated

12 ounces lasagna noodles (not no-boil), broken into bite-size pieces

3 Tbsp Earth Balance buttery spread

2 cups cherry tomatoes (1 cup whole, 1 cup halved)

1/2 tsp finely grated lemon zest

1/2 cup grated Parmesan cheese, plus more for topping

1 small bunch of chives (or other herb), chopped (I used a combo of fresh parsley, oregano, rosemary because that is what I had in my garden)

salt/pepper as needed.

Directions:

Cook lasagna noodles according to package directions until al dente (about 12 minutes).  Reserve 1/2 cup of the cooking water.

Meanwhile, toss the zuchini with 1/2 tsp salt in a colander.  Set over a large bowl and let stand for 10 minutes, then gently squeeze out the excess moisture from the zucchini.

Heat Earth Balance in a large skillet over medium-high heat.  Add the cherry tomatoes and cook until blistered and slightly softened, about 4 minutes.  Stire 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 past and cheese and toss.  Stir in half of the herbs, about 1/4 cup of the reserved cooking water, adding more to loosen, if needed.  Divide among bowls and top with remaining herbs and cheese.  

Recipe adapted from: http://www.foodnetwork.com/recipes/food-network-kitchens/broken-lasagna-with-zucchini-tomato-sauce-recipe/index.html