Mom-ninja. Posted December 13, 2014 Share Posted December 13, 2014 So how does one make lasagna with zuc noodles? Every time I try I get a super watery mess. I mean it tastes great but it basically turns into soup. I can never get the "noodles" dry enough. Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted December 13, 2014 Share Posted December 13, 2014 I have never used them that way. I just toss them with butter and parmesan and serve as a side dish in lieu of a starch. Or toss with pesto. If you want a low carb lasagna, try making eggplant parmesan instead. I coat the eggplant slices with egg and cheap parmesan before baking. No bread crumbs. Then layer the cooked slices with meat sauce and mozzarella or Italian blend cheese. Time consuming, but yummy! Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted December 13, 2014 Share Posted December 13, 2014 I have made lasagna "noodles" with eggplant. I sliced it lengthwise into long, wide, thin slices. I dabbed it with olive oil, salted it and roasted it. This adds flavor and removes a lot of the moisture. Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted December 13, 2014 Share Posted December 13, 2014 One doesn't. Zucchini is too wet. I suppose you could salt it thoroughly and dry it a little in the oven beforehand, but honestly, it's easier to use butternut squash instead. Quote Link to comment Share on other sites More sharing options...
MamaBearTeacher Posted December 13, 2014 Share Posted December 13, 2014 I saw a Martha Stewart video where she alternated zucchini with regular lasagna noodles. It looked good. Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted December 13, 2014 Share Posted December 13, 2014 When people make zucchini noodles, they are using it raw. (That's the only way I'd heard of it being done until this thread.) I can't though. Raw zucchini makes me nauseous. :( Quote Link to comment Share on other sites More sharing options...
Cinder Posted December 13, 2014 Share Posted December 13, 2014 One can. One must salt and let the zucchini sit and then drain it. This is what I've seen recommended on the cooking shows. I recently saw one of those gadgets (in Kroger) that's supposed to turn your zucchini into lovely "noodles." Haven't tried it but it sounds like fun. Hmm, maybe dh would like one for Christmas. Quote Link to comment Share on other sites More sharing options...
jewellsmommy Posted December 14, 2014 Share Posted December 14, 2014 When people make zucchini noodles, they are using it raw. (That's the only way I'd heard of it being done until this thread.) I can't though. Raw zucchini makes me nauseous. :( i have a Veggetti, which is like a pencil sharpener for zucchini. After it makes the noodles, I cook them. I love that thing! Quote Link to comment Share on other sites More sharing options...
Mom-ninja. Posted December 14, 2014 Author Share Posted December 14, 2014 I've tried the salt trick. Didn't really work. How long do you let it set? Maybe I can try roasting. Dh doesn't like eggplant which is why I'm trying to use zucchini. I've never tried it with butternut squash. Quote Link to comment Share on other sites More sharing options...
Amira Posted December 14, 2014 Share Posted December 14, 2014 I stir-fry my noodles when I do them so they're not soggy. Quote Link to comment Share on other sites More sharing options...
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