Drying Zucchini for Lasagna

[Guest guest]

For those using a dehydrator to create zucchini " noodles " for lasagna - Which do

you get the best results with; drying your strips to the brittle stage or to a

leathery stage? I recently purchased a 9 tray Excalibur - thank you Marilyn for

the recommendation and ideas - It's been running non-stop and I can see why

having two would be tempting For the first time in a year, I can ferment the

volume of yogurt needed at one time for consuming as is and still have enough on

hand to drip into cheese ........

son (24)with Crohn's

SCD 1 year

no meds

[Guest guest]

At 06:54 AM 4/11/2009, you wrote:

For those using a dehydrator to

create zucchini " noodles " for lasagna - Which do you get the

best results with; drying your strips to the brittle stage or to a

leathery stage? I recently purchased a 9 tray Excalibur - thank you

Marilyn for the recommendation and ideas - It's been running non-stop and

I can see why having two would be tempting For the first time in a

year, I can ferment the volume of yogurt needed at one time for consuming

as is and still have enough on hand to drip into cheese ........

,

An Excalibur is tops for keeping up with the yogurt!

Actually, on the zucchini noodles, I cheat. I make a whole bunch to

crispy and store them in plastic bags. Since New Orleans is humid, they

tend to go leathery from reabsorption of moisture before I finish

munching on them. (I use the crispy ones like potato chips, with a yogurt

based dip.)

Then I take the leathery ones and cook them in lasagna.

That way, I have crispy munchies, and don't waste the ones that go

" stale. "

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 06:54 AM 4/11/2009, you wrote:

For those using a dehydrator to

create zucchini " noodles " for lasagna - Which do you get the

best results with; drying your strips to the brittle stage or to a

leathery stage? I recently purchased a 9 tray Excalibur - thank you

Marilyn for the recommendation and ideas - It's been running non-stop and

I can see why having two would be tempting For the first time in a

year, I can ferment the volume of yogurt needed at one time for consuming

as is and still have enough on hand to drip into cheese ........

,

An Excalibur is tops for keeping up with the yogurt!

Actually, on the zucchini noodles, I cheat. I make a whole bunch to

crispy and store them in plastic bags. Since New Orleans is humid, they

tend to go leathery from reabsorption of moisture before I finish

munching on them. (I use the crispy ones like potato chips, with a yogurt

based dip.)

Then I take the leathery ones and cook them in lasagna.

That way, I have crispy munchies, and don't waste the ones that go

" stale. "

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 06:54 AM 4/11/2009, you wrote:

For those using a dehydrator to

create zucchini " noodles " for lasagna - Which do you get the

best results with; drying your strips to the brittle stage or to a

leathery stage? I recently purchased a 9 tray Excalibur - thank you

Marilyn for the recommendation and ideas - It's been running non-stop and

I can see why having two would be tempting For the first time in a

year, I can ferment the volume of yogurt needed at one time for consuming

as is and still have enough on hand to drip into cheese ........

,

An Excalibur is tops for keeping up with the yogurt!

Actually, on the zucchini noodles, I cheat. I make a whole bunch to

crispy and store them in plastic bags. Since New Orleans is humid, they

tend to go leathery from reabsorption of moisture before I finish

munching on them. (I use the crispy ones like potato chips, with a yogurt

based dip.)

Then I take the leathery ones and cook them in lasagna.

That way, I have crispy munchies, and don't waste the ones that go

" stale. "

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn - thank-you for the reply. Here in South-Western Ontario, Canada,

humidity is not yet a factor but it will be in the coming weeks. I went ahead

and made the lasagna using the zucchini dehydrated to crispy and my son gave the

final product his stamp of approval (but he's grateful to eat anything that he

hasn't had to prepare himself so his feedback is suspect . I'd like to

improve on the dish if possible, as I found the zucchini had an interesting

resemblance to shoelaces having been baked within the lasagna. Any zucchini

available in stores here in Ontario at the moment are about 6 " long and an inch

in diameter, and after being dehydrated they ended up as very narrow strips.

For the lasagna sauce, I made sure I didn't simmer it down to it's usual

thickness so there was extra liquid for re-hydrating the zucchini within the

sauce - I also added lots of fresh, sliced mushrooms and covered the pan while

it was baking. The consistency of the overall final dish is great but if you

have any suggestions re: improving my methodology it would be appreciated.

I'm going to start on dehydrating zucchini into chips next, the thought of

" chips and dip " is very enticing. I've been " lurking " on the listserve for the

last year and want to share that mere words cannot express my appreciation for

all that I've learned from this knowledgeable and supportive group and the

difference it's made in my son's overall health. He was a bloated, exhausted

young man who had diarrhea up to 12 times a day last March - there have been ups

and downs through the SCD learning curve but today he literally " glows " with

health and energy and can pretty much self-manage his menu and food preparation.

So thank you, Marilyn, and everyone else! who takes the time to share their

knowledge and ideas.

son (24) with crohn's

SCD 1 year, no meds