On Mon, 19 Jul 2010 17:33:59 -0700 (PDT), maxine in ri
> wrote:

> 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.

Thanks for the report, Maxine! Were the other two tomato additions
fresh? If so, it's probably is adding to your problem, but I'm not in
love with the panko/bulgur idea. Maybe you could make a too thick
béchamel to use. It should absorb all the liquid and be perfect when
it's finished baking. Did you have any ricotta in the mixture? Did
you use any herbs?

--

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