Deconstructed Zucchini Lasagna

Zucchini must be in abundance out on our CSA farm. They're cheap! Martha Stewart must've known this too. I received an email from her Everyday Food subscription with the subject "60 Zucchini Recipes."

Here's the link to the slideshow of all the recipes; this is the one that caught my eye though: No-Bake Summer Lasagna. If you visit the site you'll notice our preparation was quite a bit different. I didn't like the lasagna noodles so decided to substitute for short pasta and just have everything thrown together. We also decided not to use the ricotta. The totally different recipe below is what we did!

3 tablespoons grated Parmesan
3 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
1/2 lb small tubular pasta, we used penne
1 small garlic clove, minced
1 pints grape tomatoes, halved
2 zucchini (about 1 pound total), halved if large and thinly sliced
1 tablespoon torn fresh basil leaves, plus more for serving

In a large pot of boiling salted water, cook noodles according to package instructions; drain. Reserve some pasta water.

Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Add tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Stir in basil.

Add skillet mixture of tomatoes and zucchini to drained pasta in pot. Slowly sprinkle and stir in the parmesan while stirring. If the cheese needs to be loosened, add in some reserved pasta water until desired consistency.

1 comment:

  1. OK, I see now what you mean by decontructed lasagna. It really is deconstructed! As always, know it is good.