On Sun, 18 Jul 2010 19:43:39 -0700 (PDT), 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?
>
> Thanks for any suggestions
> maxine in ro

If you know the zucchini is going to release water, then your sauce
should start out thicker so it doesn't end up soupy.

--

Forget the health food. I need all the preservatives I can get.