A few years back DH got a wild hair and bought one of those Ronco dehydrator's from an infomercial, then proceeded to use it twice to make jerky. It's been collecting dust ever since.

I ran across it a while back and was trying to think of things I could use it for, besides jerky, and then had what I thought was an epiphany. I like to use zucchini in place of lasagna noodles, but since they're so full of water, my lasagna ends up pretty runny. So I thought "Hey! What if I dehydrate it, then put it in my lasagna. Maybe they'll "rehydrate" in the cooking process, and the lasagna won't be so runny!"

Well, they did rehydrate, somewhat, but not enough. Ended up with really rubbery zucchini in my lasagna, so I had to eat around it.

I still think this idea has potential, but maybe I'm going about it the wrong way. Perhaps I need to rehydrate them somewhat first before putting them in the lasagna to cook? Or maybe I'll just cut the fresh zucchini thinner and call it good.

Just had to share.

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Mada
221.6/193.8 <--- ONEderland! /sz 8

If you cut your zucchini in strips and salt it and put it in a collander in the sink for about 20 minutes, the salt will draw a lot of the water out of it and it will drain out of the collander. Then you can pat the zucchini off with a paper towel before making the lasagna out of it. I have done this before, and it works well!

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Mada -

I usually nuke my a little before hand and pat between paper towels before layering.

Also, I let mine cook for a longer time. I usually set the temp at about 250-300 and then let it go for 1.5-2 hours. This "dehydrate" the entire casserole and makes for a nice, cutable, dry slice of lasagna.

Just make sure you make extra sauce to pour over each portion.

Here's my recipe if you're interested...

ZUCCHINI LASAGNA WITH CREAMY TOMATO SAUCE

16 oz ricotta cheese
4 oz mascarpone (or cream cheese)
1/2 C shredded mozzarella
1/2 C shredded Italian cheeses
1/4 C grated parmesan
1 T garlic powder
1 T onion powder
1 T Italian herbs
Salt & pepper to taste
20-30 oz. of your favorite spaghetti sauce mixed with 1/2 C heavy cream and 1/2 pound cooked ground beef
5-6 medium zucchini
Grated Italian cheese for topping

Mix first 9 ingredients together and set aside. Wash zucchini, trim ends and make one slice length-wise to create a flat surface for cutting. Place zucchini on that flat surface and begin slicing flat "noodles" about 1/8" inch wide. How many you need will depend on the size of the zucchini you are using. You should have enough slices to completely cover the bottom of your lasagna pan twice. The pan I use for this recipe is about 7" x 11" and 2" deep. Place slices of zucchini on a plate and microwave for 3-5 minutes. (this step helps draw out some of the moisture) Drain all liquid and press between paper towels. You want the zucchini as dry as possible.

To assemble; First add a small amount of sauce in the bottom of the dish. Next, layer the zucchini "noodles" so they are slightly overlapping and completely covering the bottom. Carefully spread the cheese mixture to evenly cover the zucchini layer. Next, arrange another layer of zucchini over the cheese mixture and then top with some of the tomato sauce. Be sure all the zucchini is covered with sauce. DO NOT TOP WITH CHEESE YET.

Bake in a low oven (about 250 degrees) for 2 hours until all excess moisture has been evaporated. To check this, look at the side of the dish if you're using a clear pan. There shouldn't be much liquid bubbling on the edges. It should be pretty dry. This is important because otherwise, you end up with a very watery lasagna. Check it now and then to make sure it isn't burning but it will likely take the better part of 2 hours. In the last 20-30 minutes of cooking, add some shredded cheese and finish baking until melted and golden.

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

Mada, Marcie's recipe is great, but I also like the dehydrator idea, since zucchini truly is a seasonal veggie in so many gardens.

I would approach it like a "dry" lasagna. Dehydrate them, put them in your pan as you normally would -- but do it the night before, or at least in the morning. It needs to soak for some time. It should absorb the excess juices as the dry pasta would. That is the only way I made lasagna at home pre-LC. It made a really rich, thick dish.

Please keep us posted on this. I also have a dehydrator that is collecting dust at the moment. Ever since my hand injury a year and a half ago, I can't slice the meat to make jerky :crying:

This really does sound like it has potential...

Thanks everyone! I will try it again, once I have some decent sized zucchini again. I don't have a garden (this year) and the one's I can usually find at the store are only about 1" in diameter (makes for a TINY dehydrated slice). MIL may have some, and I'll keep my eye out for big ones at the store.

Sharron - so sorry about your hand! Why are you slicing your own meat? The butcher and I bonded over DH's dehydrator purchase. He loves to make jerky, too, and will slice the London Broil any thickness I want. See if yours will too.

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Mada
221.6/193.8 <--- ONEderland! /sz 8

Mada, I used to have a butcher that would do that, but MOST of them are just peons now. There are 2 real butchers at the store, and I rarely make it in when they are there. I will remember this though. Frankly, I'd forgotten!

I think Zucchini Experiment would be a great name for a band!

LOL Terra!!

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Mada
221.6/193.8 <--- ONEderland! /sz 8

hrmm this sounds so fimular to my "instant fau-tatos" yah know.. i am thinking about trying that.. esp w/ DH going to out away from the house more LOL i can make some moer veggie based dishes and "force" the kids to eat it.. (eat it or starve lol).

Monday we are haveing Stuffed zuchini, Tuesday we are haveing something pork..(dh hates pork..) maby have a nic pork saurkraut mmm so hungry for that.. i will probly be working the rest of the week in the evning so the useing of zuchini will end at that..

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Faux Apple Cinnamon Crisps: I slice zucchini squash in 1/4 inch round slices. Sprinkle with mixture of powder splenda and cinnamon and dehydrate. Have used them in recipes calling for apples. Such as faux apple brown betty, faux apple pie. I usually do not rehydrate all the way, so that I get that sort of softish crunch like a just cut apple.

Ilostalot, that sounds like a great idea. Thanks for sharing and welcome to the board!

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

Hi I lostalot! Welcome to LCE

That sounds like a great way to use them. I love my dehydrator -- I'll keep that in mind