On Jul 19, 2:38*am, JL > wrote:
> 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

Between the you-can-salt-it and the you-should-fry-its, I think you've
given me an idea Joe. Since they're already sliced (my hands get
ahead of me sometimes) I'll try treating them like veggie chips and
toast them on a broiler pan so excess liquid drips out and the
remainder gets somewhat dry and crisp (or rubbery, which is my luck
with these things). Either way, once I add the sauce and cheeses and
bake it, the worst that will happen is that I'll have a casserole
instead of a lasagne.

It all ends up the same. If the front rolling through right now lets
the cool air in, I'll give this a shot tonight, and let you all know
the results.

maxine in ri