Making Zucchini Lasagne Noodles 09-Nov-2019

Normally, zucchini would be far too wet to make a good lasagne, so this technique can be used to make the zucchini more suitable as a stand-in for the pasta noodles.


  • 3 large zucchini (about 2 pounds total)
  • kosher or a coarse salt


  1. Trim the ends off the zucchini
  2. Cut the zucchini in half crosswise
  3. Thinly slice each piece lengthwise into 1/4-inch-thick planks
  4. Set a colander over a sink
  5. Place the zucchini slices in a colander and gently toss with the salt
  6. Drain for 15 minutes
  7. Arrange a rack in the middle of the oven and heat to 450°F
  8. Line two baking sheets with parchment paper
  9. Divide the zucchini planks between the baking sheets in a single layer
  10. Pat them dry with a paper towel
  11. Roast until the zucchini is dry to the touch, 10 to 15 minutes

Taken from the middle of a recipe on making zucchini lasagne.