On Jul 19, 7:14*pm, sf > wrote:
> On Mon, 19 Jul 2010 22:00:49 +0000 (UTC),
>
> (Steve Pope) wrote:
> > sf > wrote:
>
> > >The zucchini doesn't end up as mush? *I can't over steam zucchini for
> > >a minute or two without it getting too soft, let alone cook twice.
>
> > Some cooking methods remove moisture. *Actual frying can do this,
> > as can slow oven roasting.
>
> I understand the theory, but zucchini is not something that can take a
> lot of cooking. *Maybe you could do it if you actually dehydrated the
> zucchini, but I don't think it will hold up if it is fried or roasted
> before baking. *Well, we'll see. *She'll have a report soon.

My slices were about 1/8" thick, and I decided to add some panko
crumbs that have been looking for a use.

Oiled the pan, coated with panko. Layered zucchini and summer squash,
overlapping slightly. Cheese mixture. Tomato sauce, more crumbs,
more squash planks, more cheese mix, more tomato, grated cheese, more
crumbs, planks, cheese mix, tomato, grated cheese. Baked in the oven
at 375 for 40 minutes.

Needed more something to absorb the liquid, but the zucchini and
summer squash were still intact, foldable as a matter of fact.

Maybe bulgar wheat instead of bread crumbs.....I have enough slices
left over to try this. Maybe tomorrow.

maxine in ri