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.
Fitness Minutes: (6,540)
2,010 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.
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: (45,248)
6,715 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.
Fitness Minutes: (43,894)
3,015 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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