Zucchini Lasagna

#1

I am trying a recipe for Zucchini Lasagna tonight for dinner. My question is how do you make the zucchini slices or noodles? I mutilated mine. Cut my thumb. There has to be an easier way… Thanks

#2

You could use mandoline to slice the ‘noodles’ or a sharp knife and a careful hand

(Eric - The patient needs to be patient!) #3

https://www.bedbathandbeyond.com/store/s/slicer?ta=typeahead

#4

I use a long, thin, sharp knife… but then I’m good at slicing things thin - and I still have all my fingers. :scream_cat:

As for making good zucchini lasagna, I found one really great technique - I partially dry the sliced squash first in a dehydrator. This makes such a difference, otherwise the lasagna can come out too wet.

#5

I always roast the veggies in the oven before I assemble my lasagnas

(Laurie) #6

I’m always looking for ways to skip steps. Instead of drying the zucchini, you could use tomato paste and seasonings instead of watery sauce? Then you’re not taking out the moisture and then putting it back in.

(Full Metal KETO AF) #7

There are several safe options for doing this. The mandolin is great for slicing long planks of equal thickness (recommend the Benriner Wide version available on Amazon, been using mine for over 30 years often and it’s still razor sharp! CAREFUL)

And there are several “spiralizers “ that work by inserting the end of the vegetable into a cone shaped device and turning the veg. They have a blade setup in the cone that cuts “spaghetti “ out of the vegetable. It will pay for itself in a few uses as precut zucchini spaghetti is over priced as well as ? days old when you buy it. There are also peelers with a wavy blade you just drag along the length of the zucchini to cut long shreds. About $3 or $4. Have fun in the kitchen :cowboy_hat_face:

(Anne) #8

I love my mandolin, I also love the slicing blade on my food processor! Its a Hamilton beach cuisinart knockoff but works just fine.

#9

I’ve tried very dry sauces for exactly that reason, but the zucchinis just contain too much moisture. The zukes I use are from the garden, and larger than regular grocery ones. Perhaps that plays a role.

Slicing and then dry roasting might achieve the same thing. No matter how you dry them out first, zucchini lasagna is a wonderful thing. I cant make it too often cuz I can’t stop eating it, lol.

#10

I use a peeler and do long slices after cutting long zukes in half. To minimize the water you can use a cheese cloth and add salt to zukes and squeeze out excess. But, it’s much easier to just throw them in a hot oven sliced, and let them pre cook, which will take out the excess water. The same for eggplant parmigiana.

(Laurie) #11

Thanks! I live in an area with lots of gardeners, and we joke that in the summer we have to close our car windows to avoid “donations” of excess zucchinis. My boyfriend has a couple of food dryers and would probably love to dry a few free zucchinis for me next summer. I don’t miss many pre-keto foods, and am usually not interested in substitutes, but lasagna–yum.

#12

Lol, be careful. It is extremely good. When the zukes are partially dried first, the result is a dense, incredibly pleasing, easy to cut, cheesy result. I’m glad they are not currently in season!

(Amy Ramadan) #13

I love zucchini lasagna, and this post has me craving some!! I always add eggplant to mine as well!! So good and the kiddos love it too!! I salt my veggies first to draw out some of the moisture, let them sit and then pat fry and I have never had a problem with too much excess water!!

(Bob M) #14

I’ve given up on zucchini–causes me gastrointestinal issues. Instead, I’ve gone to an all-meat, no vegetable version:

If I want “pasta”, I no longer use zucchini noodles. Instead, I just use sausage and/or ground beef and tomato sauce. I usually add some olives and Parmesan cheese. No “zoodles” or anything similar.

(Jeff) #15

we use a spiralizer works great