Monday, July 23, 2012

Guest Post – Broken Lasagna with Zucchini- Tomato Sauce

Last week, in the middle of yet another heatwave and with a with a fussy baby by my side, I took an impromptu break from the blog. Now it’s time to get back into the swing of things with another recipe from One Hungry Dude. He made this delicious dish for us last night for dinner and I can’t wait to eat the leftovers tonight!

Whenever I'm in the grocery store, I always keep my eye out for the latest Food Network Magazine. The magazine's timely, season-appropriate recipes always manage to inspire. It has a variety of recipes in every edition, and really does a good job of presenting both easy and more complex meal ideas, along with tasty desserts, simple drinks and chef secrets. This recipe was inspired by the dish on the cover of the magazine's July/August 2012 edition. It has a fresh taste, and is incredibly delicious — perfect for summer!

Broken Lasagna
• 2 Large Zucchini, coarsely grated
• 12 ounces Lasagna noodles, broken into bite-size pieces
• 3 Tbsp Margarine
• 2 Cloves of Garlic, minced
• One small Onion, quartered and thinly sliced
• 2 cups Cherry Tomatoes, halved
• 1/2 Tsp finely grated Lemon zest
• Salt and Pepper, to taste
• 1/2 cup grated Parmesan cheese, plus more for topping
• A pinch of Parsley, for topping

Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini with 1/2 tsp of salt in a colander, set over a large bowl. Let stand for 10 minutes, then gently squeeze out the excess moisture. Add the pasta to the boiling water, stirring vigorously to prevent from sticking. Cook until tender, about 12 to 15 minutes. Reserve 1/2 Cup of the cooking water, then drain pasta.

Heat the margarine in a large frying pan, over medium-high. Add the garlic, onions, salt and pepper, and cook until the onions begin to soften and caramelize, about five to six minutes. Add the tomatoes, and cook until blistering and softened, about four minutes. Stir in the zucchini and lemon zest and cook, slightly crushing the tomatoes with a wooden spoon, until the zucchini becomes crisp-tender, about four minutes. Season with salt and pepper.

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

This recipe serves four people.

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