Lasagna with Zucchini Noodles

I wasn't going to review this recipe, because I made a significant change-using sharp cheddar cheese instead of mozzarella. However, I ran into another problem that had nothing to do with that and is worth commenting on. I wish that all recipe posters would include weights as well as counts. The four zucchini I used weighed about 3 lbs. total. I don't know if that means that they weren't "medium," but it was definitely way too much zucchini for the rest of the ingredients; the amount of meat sauce was especially low compared to the amount of zucchini. I think it would help to use only about a pound and a half of zucchini. The big problem, however, came from an inescapable fact about zucchini: it is composed primarily of water. When I took the pan out of the oven, the casserole was floating in a noticeable layer of water. I poured off at least a cup. Once more during the 10-minute resting period, I poured off more, and then again just before I dished up my serving. All told, I poured off a good 2 cups of clear liquid, and the casserole was still plenty moist when I ate it. Maybe with about half as much zucchini, the water that bakes out would be incorporated into the sauce more, but I'm afraid it would still be a rather gooshy dish.

I just have a comment for people wanting to make this recipe....You should probably boil the zucchini before using it in this. That way you will get out any excess water in the zucchini, and it will turn out superb! Hope this helps. I am going to try this within the next week. ;)

I followed the recipe as given.It was wonderful. The second day it was even better.It froze well,and wasn't watery when I defrosted it. I'm going to make a double batch so I have some on hand. It is great for the South Beach Diet.