JeanineAlyse wrote:
> Sheldon wrote:
> > 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.
> >
> > Slice lengthwise into 3/8" strips, season, and fry until lightly
> > browned, then use in lasagna... much of the liquid will have been
> > removed and the zuke will actually taste like something.
> What a great way for me to imporve the zuchinni lasagne I already
> enjoy. Thanks for the tell, Sheldon!

I add all sorts of veggies to my lasagnas but I always cook them first.
I don't know why anyone other than a rabbit would want a lasagna
filled with uncooked or partially cooked veggies... I mean even with
eggplant parm, even though it's baked well you need to first cook the
eggplant... in fact I often layer my lasagna with slices of breaded
fried eggplant. I don't see why one couldn't build a lasgna with deep
fried zuchinni sticks... add the mozz as deep fried mozzerella
sticks... the seasoned browned breading adds lots of flavor, especially
good for those of you going meatless.