Zucchini and cucumber have a TON of water in them, when you use them in a recipe you need to either drain the excess water or account for it if adding more water (I have quite a bad cucumbber bread disaster story).
When slicing zucchini, I would slice thin, lay the slices out on paper towels, lay another paper towel on top of the slices, and put pressure to get out as much as possible.
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Fitness Minutes: (6,555)
7/11/13 4:03 P
Yeah...the water zucchini expresses when cooked can be a problem in casseroles. I've always parboiled the zucchini a couple of minutes before adding it to the dish so it cooks and releases its water.
7/11/13 3:33 P
You used zucchini
Just kidding - Did you follow a recipe? What kind of sauce did you use? Zucchini can release a lot of moisture as it cooks, so using too much sauce or a sauce that is too watery could have caused the problem.
Fitness Minutes: (45,855)
7/11/13 3:23 P
You could try either of these methods and maybe that would help:
- If you are shredding the zucchini put the shreds in a clean kitchen towel and wring all the water out of them.
- If you are slicing the zucchini, salt them liberally to draw out the water, then rinse, pat dry and add to the dish.
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Fitness Minutes: (60,565)
3,477 7/11/13 3:17 P
I attempted to make a zucchini lasagna and it turned into a watery, disgusting mess. I had to throw it out
I sliced the zucchini into rounds instead of strips and left the peel on. I layered it with my cheese and sauce, baked it, and it turned out disgusting.
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