Cook lasagna noodles per instructions on back of box. Reserve 1/2 cup of cooking water, then drain noodles.
Meanwhile, grate zucchini and let drain in a colander, and press with a paper tower to absorb some of the moisture.
In a large skillet over medium high heat, melt butter. Add cherry tomatoes and cook for 4 minutes until blistered and softened. Add garlic, and salt & pepper to taste.
Add Zucchini and lemon zest and cook lightly bursting the tomatoes with a wooden spoon for an additional 4 minutes until zucchini is tender. Add salt & pepper to taste.
Turn heat under skillet off. Add lasagna noodles and parmesan cheese and stir carefully. Add reserved cooking water if necessary to loosen.
Garnish with chives and parmesan cheese.
Enjoy.
