Lazy lasagna with tomatoes and zucchini

Ingredients:

• 2 large zucchinis (about 800 g), coarsely grated
• 340 g dry lasagna sheets, broken into small pieces
• 3 tbsp (45 g) unsalted butter
• 2 cups cherry tomatoes (1 cup whole, 1 cup halved)
• 1/2 tsp finely grated lemon zest
• Coarse salt and freshly ground pepper
• 1/2 cup grated Parmesan cheese, plus more for sprinkling
• 1 small bunch chives, cut into 2.5 cm pieces

Preparation:

1. Bring a saucepan of salted water to a boil. Meanwhile, toss the zucchini with 1/2 teaspoon of salt and place in a colander set over a large bowl. Let sit for 10 minutes, then squeeze out any excess moisture.
2. Drop the lasagna into the boiling water and stir vigorously to prevent the pasta from sticking. Cook for 12 minutes. Remove 1/2 cup of the pasta from the pan and discard the remaining cooking liquid.
3. Meanwhile, melt the butter in a skillet. Add the cherry tomatoes and cook until slightly softened, about 4 minutes. Stir in the zucchini and lemon zest and continue cooking, lightly mashing the tomatoes with a wooden spatula, until the zucchini is tender, about 4 minutes. Season with salt and pepper.
4. Transfer the vegetables to a large bowl. Add the lasagna and cheese and mix well. Stir in half the chives and the required amount of liquid. Season with salt and pepper to taste. Arrange. lasagna on plates and sprinkle with more cheese and the remaining chives.