maxine in ri > wrote:

>I've got 2 pounds of zucchini and summer squash sliced on the
>mandolin, and want to use it to make a vegetarian lasagna. I didn't
>want to use noodles, but most of the recipes I've found that don't use
>noodles talk about the 'excess liquid' in the end.

>Is there any way to drain the squash before I start? Would salting
>and pressing like is done with eggplant work?

What are your planned other ingredients in this noodleless lasagna?

I would think it would not end up too watery, but if you like, salt
the sliced zucchini, add a little olive oil, and bake it for up
to 1/2 hour in a low oven (around 250 F) until it starts to shrink. Then
add the other ingredients (tomato sauce? cheese?) and bake slightly longer.

I don't think pressing zucchini is ever necessary.

Steve