Zucchini lasagna: Moisture control makes a light summer casserole

Zucchini is often dismissed as too watery for layered dishes, but a single salting step turns the slices into a sturdy, flour-free base. The controlling technique is simple: draw out the vegetable's liquid before it ever meets the oven, so the finished casserole bakes rather than stews. The result is a substantial main course that still feels light. Ingredients Zucchini base 2 medium zucchini, sliced lengthwise about 5 mm (¼ inch) thick Salt, for drawing moisture Meat filling 450 g (1 lb) ground turkey 2 onions, finely chopped 1 carrot, grated 2 tomatoes, peeled 1 tsp tomato paste Salt, black pepper, paprika, and fresh herbs to taste Binding sauce 2 tbsp 20% sour cream 1 egg Pinch of salt Herbes de Provence to taste Topping 150 g (5.3 oz) mozzarella, grated Preparation Step 1. Lay the zucchini slices in a single layer, sprinkle generously with salt, and let rest 15 minutes. Droplets will bead on the surface and the slices will become noticeably more pliable. Pat every piece thoroughly dry with paper towels; this is the only way to prevent the casserole from turning into soup in the oven. Step 2. In a skillet, sauté the chopped onions and grated carrot until softened. Add the ground turkey, breaking up clumps with a spatula. Once the meat loses its raw color, stir in the peeled tomatoes and tomato paste. Season with salt, pepper, paprika, and herbs. Simmer about 10 minutes until the tomato liquid has mostly evaporated—excess moisture here would undermine the zucchini prep.