Broken Lasagna Skillet

Broken Lasagna Skillet

I'm always looking for new ways to use up my zucchini in the summer time. This recipe was inspired by one I found in a Food Network magazine. You can find the original recipe here on their website. I added a few things to mine.

What you need:

2 med zucchini, shredded

1 box of lasagna noodles, broken into small pieces

1/2 stick of butter

1 small box of cherry tomatoes, about 2 cups, halved

1 tsp lemon juice

1/2 cup or so of grated Parmesan

chives, cut into small pieces

deveined, tailless shrimp, I used the frozen ones and let them thaw while I was cooking everything else. We like shrimp so I used a lot of them

Salt, pepper, garlic powder, onion powder to taste

While bringing the water to boil for the ravioli. Shred your zucchini and place in a colander to drain for about 10 minutes and then squeeze out excess moisture. Make sure to constantly stir your ravioli so it doesn't stick together. And reserve the water from your ravioli.

Heat the butter in a large skillet and add the cherry tomatoes until the start to look blistered about 4-5 minutes. Stir in the zucchini and lemon juice crushing the tomatoes with a wooden spoon. Allow the zucchini to cook until it is tender-crisp about 5-10 minutes. Season with salt, pepper and other spices. Add your shrimp and cook another couple of minutes until pink. 

Transfer the zucchini mixture to a large bowl. Add the ravioli, cheese and about half the chives and toss. Add a little of the reserved water to loosen if needed. Top with more cheese and chives.