Zucchini cooking techniques for ravioli and lasagna

Various culinary techniques for preparing zucchini-based dishes are highlighted, focusing on texture and moisture control.

One method involves creating zucchini ravioli without pasta. This technique uses thin ribbons of zucchini filled with a mixture of ricotta, sun-dried tomatoes, and black olives. The zucchini packets are then simmered directly in a Provençal tomato sauce to achieve a melting texture.

Another approach addresses the common issue of excess water in zucchini lasagna. To prevent the dish from becoming watery or collapsing, the method suggests precise pre-cooking of the zucchini slices and a structured assembly. The recipe utilizes ricotta, egg yolk, parmesan, and mozzarella combined with tomato pulp and fresh basil to ensure the gratin maintains its shape when served.