Piedmont wrote:
> How do I remove the moisture from zucchini?
>
> I have been making zucchini lasagna and it get lots of water developing
> during cooking. I assume that it is from the zucchini.

Sometimes repeated failure means that the idea is a bad one. Make
conventional lasagna the next time and then reconsider whether it makes
sense to pretend that zucchini is pasta. Otherwise, Sheldon's
suggestion to fry the stuff lightly is probably your best chance. But
it still won't be either lasagna or a good zucchini casserole. -aem