As good as this is, I have yet to master the issue of it putting off too much liquid. But it's fair to say, I've never tried, I just accept it--zucchini has water in it. BIGDAMNDEAL. It doesn't affect the taste, merely the presentation. Some cooks say to bake it for 10 minutes first.
No.
Others say to salt it and then pat it dry.
Nuh-uh.
My favorite is when some jackwaggon on a low-carb recipe site offers the brilliant solution of putting rice in the bottom of it to absorb the water...really, asshat? Yeah, and a snickers bar really helps to cut sugar cravings if you're diabetic. Crikey! Moving on...
If you're lucky, someone you know has an abundance of zucchini and yellow squash and they keep bringing it to you at work! As a 20-something-year-old, the only thing I knew to do with my summer harvest given to me by my clients at the beauty shop was make zucchini bread or fry it--what a shame--it's so much more versatile than that! In my mid-thirties, I would get super creative and sauté it with onions and tomatoes, garlic, and Italian/Mediterranean-ish seasonings only to discover I was making ratatouille! Zut, je suis bon!
This particular endeavor was as follows:
Yellow squash--peeled, halved, thinly sliced
Meat sauce--ground, browned turkey w/
Diced white onion--half saved for a layer
Splash of red wine
Prepared pasta sauce
S&P
Cottage cheese--topped with
Moz--with a mix of
Finely Shredded Italian Cheese Blend--finished off with
Fresh Basil
I would love to have had a layer of sautéed mushrooms, but somebody's kind of a crybaby when it comes to fungi. Someday this will call for it to be disguised in the meat!
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