sf > wrote:
>On Mon, 19 Jul 2010 22:00:49 +0000 (UTC),
[ zucchini ]
>> 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.
Slow-roasted zucchini is a traditional Neapolitan specialty.
I don't think they use go on to use it in a composted dish,
but my thinking is it would probably hold up as an ingredient.
Steve