As far as a clean eating, healthy dish goes... this one is well amazing.
Some how the sauce tricks your mind into thinking you are eating something with lots of cheese but in fact, there is barely any cheese in this whole dish.
So even if you are a bit skeptical, I highly encourage you to give it a whirl.
It's easy, fast, healthy and taste great as leftovers... right up my alley.
I found the original recipe here, but of course I made my modifications which are below.
- 2 large zucchini (about 1 3/4 pounds), grated (I grated mine very fine to make it more "cheesy" like but the recipe calls for coarsely grated... so it's your call.
- 12 ounces whole wheat 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 tsp of lemon juice.
- Freshly ground pepper
- 1/2 cup grated parmesan cheese, plus more for topping
- 1 small bunch chives, diced
Bring a large pot of salted water to a boil. Grate your zucchini and rinse in a colander. Let it sit and then help it dry with some paper towels. :)
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.