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

Use precooked zucchini?

Sasoned & breaded or batter dipped or not.

But previusly at least lightly cooked befroe adding to the composed
"lasagne" dish.

I do the same thing with eggplant a lot, but every once in a while with
zucchini

And then i slice it length wise and dore


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