I've got 2 pounds of zucchini and summer squash sliced on the
mandolin, and want to use it to make a vegetarian lasagna. I didn't
want to use noodles, but most of the recipes I've found that don't use
noodles talk about the 'excess liquid' in the end.

Is there any way to drain the squash before I start? Would salting
and pressing like is done with eggplant work?

Thanks for any suggestions
maxine in ro

maxine in ri > wrote:

>I've got 2 pounds of zucchini and summer squash sliced on the
>mandolin, and want to use it to make a vegetarian lasagna. I didn't
>want to use noodles, but most of the recipes I've found that don't use
>noodles talk about the 'excess liquid' in the end.

>Is there any way to drain the squash before I start? Would salting
>and pressing like is done with eggplant work?

What are your planned other ingredients in this noodleless lasagna?

I would think it would not end up too watery, but if you like, salt
the sliced zucchini, add a little olive oil, and bake it for up
to 1/2 hour in a low oven (around 250 F) until it starts to shrink. Then
add the other ingredients (tomato sauce? cheese?) and bake slightly longer.

I don't think pressing zucchini is ever necessary.

Steve

On Sun, 18 Jul 2010 19:43:39 -0700 (PDT), maxine in ri
> wrote:

>I've got 2 pounds of zucchini and summer squash sliced on the
>mandolin, and want to use it to make a vegetarian lasagna. I didn't
>want to use noodles, but most of the recipes I've found that don't use
>noodles talk about the 'excess liquid' in the end.
>
>Is there any way to drain the squash before I start? Would salting
>and pressing like is done with eggplant work?
>
>Thanks for any suggestions

Removing the liquid from summer squash hardly anything remains. Slice
the squash on the diag for larger pieces, bread, fry, and build a
squash parm.

"maxine in ri" > wrote in message
...
> I've got 2 pounds of zucchini and summer squash sliced on the
> mandolin, and want to use it to make a vegetarian lasagna. I didn't
> want to use noodles, but most of the recipes I've found that don't use
> noodles talk about the 'excess liquid' in the end.
>
> Is there any way to drain the squash before I start? Would salting
> and pressing like is done with eggplant work?
>
> Thanks for any suggestions
> maxine in ro


Summer squash is very watery. Yes, definitely slice and salt it like you
would eggplant. Let it sit for about 30 minutes. Rinse it before using in
the lasagna. It should turn out just fine

Jill

On Sun, 18 Jul 2010 19:43:39 -0700 (PDT), maxine in ri
> wrote:

> I've got 2 pounds of zucchini and summer squash sliced on the
> mandolin, and want to use it to make a vegetarian lasagna. I didn't
> want to use noodles, but most of the recipes I've found that don't use
> noodles talk about the 'excess liquid' in the end.
>
> Is there any way to drain the squash before I start? Would salting
> and pressing like is done with eggplant work?
>
> Thanks for any suggestions
> maxine in ro

If you know the zucchini is going to release water, then your sauce
should start out thicker so it doesn't end up soupy.

--

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

maxine in ri wrote:

> I've got 2 pounds of zucchini and summer squash sliced on the
> mandolin, and want to use it to make a vegetarian lasagna. I didn't
> want to use noodles, but most of the recipes I've found that don't use
> noodles talk about the 'excess liquid' in the end.
>
> Is there any way to drain the squash before I start? Would salting
> and pressing like is done with eggplant work?
>
> Thanks for any suggestions
> maxine in ro

Use precooked zucchini?

Sasoned & breaded or batter dipped or not.

But previusly at least lightly cooked befroe adding to the composed
"lasagne" dish.

I do the same thing with eggplant a lot, but every once in a while with
zucchini

And then i slice it length wise and dore


--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Jul 19, 2:38*am, JL > wrote:
> maxine in ri wrote:
> > I've got 2 pounds of zucchini and summer squash sliced on the
> > mandolin, and want to use it to make a vegetarian lasagna. *I didn't
> > want to use noodles, but most of the recipes I've found that don't use
> > noodles talk about the 'excess liquid' in the end.
>
> > Is there any way to drain the squash before I start? *Would salting
> > and pressing like is done with eggplant work?
>
> > Thanks for any suggestions
> > maxine in ro
>
> Use precooked zucchini?
>
> Sasoned & breaded or batter dipped or not.
>
> But previusly at least lightly cooked befroe adding to the composed
> "lasagne" dish.
>
> I do the same thing with eggplant a lot, but every once in a while with
> zucchini
>
> And then i slice it length wise and dore

Between the you-can-salt-it and the you-should-fry-its, I think you've
given me an idea Joe. Since they're already sliced (my hands get
ahead of me sometimes) I'll try treating them like veggie chips and
toast them on a broiler pan so excess liquid drips out and the
remainder gets somewhat dry and crisp (or rubbery, which is my luck
with these things). Either way, once I add the sauce and cheeses and
bake it, the worst that will happen is that I'll have a casserole
instead of a lasagne.

It all ends up the same. If the front rolling through right now lets
the cool air in, I'll give this a shot tonight, and let you all know
the results.

maxine in ri

On Sun, 18 Jul 2010 23:38:49 -0700, JL > wrote:

> I do the same thing with eggplant a lot, but every once in a while with
> zucchini

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.

--

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

sf wrote:

> On Sun, 18 Jul 2010 23:38:49 -0700, JL wrote:
>
>
> >I do the same thing with eggplant a lot, but every once in a while with
> >zucchini
>
>
> 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.
>
When the lightly egged & floured zucchini or eggplant slices (1/8 inch
or thicker) is lightly pre cooked and then included in a lasagna or
parmesan eggplant type recipe one dont notice the "mushiness' so much.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

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.

Steve

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.


--

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

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

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

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.

That all sounds good. My only thought is 1/8" is pretty thin
for this kind of thing. I'd probably do closer to 1/4".

As sf said, using a drier than average tomato sauce is a good
idea. Also, this is why they invented low moisture cheese,
for baked dishes.

Steve

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.

On Tue, 20 Jul 2010 01:25:23 +0000 (UTC),
(Steve Pope) wrote:

> 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.

I've roasted a lot of vegetables and I've grill zucchini, but I don't
think I've roasted zucchini/summer squash.

You've inspired me.... I'll do it!

--

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

Steve Pope wrote:
>
> 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.

Hmmm... a little too much dago red... your brain is composted.