A question for the cooks and/or vegetarians out there

[pseydtonne]

How should I prepare long slices of raw zucchini before I bake them in a lasagna? Should I simmer them lightly in a pan to dry them a little or just send the web slabs straight into the pan?

I received a gift of one well-sized and firm zucchini. I plan to cook it today into a zucchini lasagna. I have ricotta and mozzarella as well as the parts to make a sauce. I need to get other groceries at the store so I'll grab a box of lasagna noodles while I'm out.

My plan is to rinse off the zucchini but leave the skin on, then make thin slices at tangential chords to a curve of the zucc so that it will yield long slices similar to the noodle lengths. This leaves me with a lot of exposed surface from the inside of the zucc, which means heat will extract the water quickly. However, there will already be a lot of other wet things in the pan (tomato sauce, noodles, ricotta). Will that ruin the layering and baking?

Please let me know or help me find answers. I would like to be cooking this evening so that I have this for lunch tomorrow. In the interim, I'm going to clean the dining table (yes, REALLY) and finish setting up the Gentoo box once I can sit the LCD monitor on said table.

-I can cook but it's all based on riffing, Dante

Comments

[hakamadare.livejournal.com]

hmm, what an interesting method! i do hope it works. you might try brushing both sides of the long strips of zucchini with olive oil before cooking. i recently learned that there’s a style of eggplant parm that involves very long, flat, thin slabs of eggplant instead of rounds - unfortunately i don’t know what it’s called. whatever technique is used in making that may carry over.

personally, i would coarsely grate the zucchini instead, but i’m lazy. :)

-steve

[pseydtonne.livejournal.com]

I thought you had left town!

Actually, I don't want to grate them because I want the slabs to work as layers the way noodles do. I shall brush the eggplant, though.

[hakamadare.livejournal.com]

heh, if only - we’re leaving Tuesday, and there’s a shitload to do between now and then. wish us luck…

-steve

[grace-of-gemini.livejournal.com]

You dont have to a lot to Zucchini, Love...maybe youre thinking about eggplant. But my suggestion, were you to do something would be the same as for the eggplant; namely to lay out the zucchini on a paper towel and lightly salt it. In about 5 mintues, press with another paper towel to remove some of the water content, then cook as usual.

[dimers.livejournal.com]

That sounds mahhhvelous. =)

[chaiya.livejournal.com]

Personally, I would pre-saute the zucchini in balsamic vinegar and oil, which would make it add significant flavor to the lasagne. But all of the above (so far) are valid ways of doing it. Depends on what outcome you want. :)

[pseydtonne.livejournal.com]

Ooh... balsamic vinegar AND oil! I realize I'd have to stir the whole time since the two don't mix. However, it wouldn't take much time so it wouldn't matter. I'm liking this.

Since the food prep got moved out to tomorrow (wound up doing four loads of laundry and cleaning the dining table is taking longer than I'd thought), I have something to add to my shopping list. Thank you!

[dobrovolets.livejournal.com]

This advice comes too late, but do not pre-saute it or even coat it in olive oil. There is nothing worse than greasy lasagna, and zucchini easily overcooks; if you want a pan full of olive oil and overcooked vegetables, make moussaka instead.

If you are concerned about excess moisture, then cut the zucchini in the way you planned, sprinkle a little bit of coarse salt on both sides (kosher or sea, preferably the latter), and place the pieces between two sheets of paper towels to drain for about fifteen minutes before assembling them into the lasagna. Do not press, as it is a fairly delicate gourd and might squish a bit.