If you don't like cucumbers then why bother? Grilled zucchini sounds like a great side! I'm sauteing thinly sliced onions and julienned zucchini for dinner tonight.

Well I've never used dill with zucchini. Cucumber and zucchini have a similar "light flavor". I could just sort of see it. I love grilled zucchini, and I really really love an Asian marinade grilled zucchini. That's sort of what I see with the rice vinegar.

Enjoy your dinner, that sounds great!

Maybe I'm just in an experimental mood. What if I crossed my two questions?

https://www.gardenweb.com/discussions/6452980/hit-me-with-your-pumpkin-recipes#n=13

Instead of acorn squash - using pumpkin, and grill this recipe?

https://smittenkitchen.com/2006/10/unflinchingly-good-things/

And save the cucumber salad for another thing.

I don't subscribe to there necessarily being rules (though some flavors can clash). The rice vinegar though strikes me as a salad dressing, it may or may not compliment raw zucchini (which to me is pretty bland). Try it if you want.

That's what I'm asking. I think cucumber just tastes like water with a little bit of cucumber flavor but zucchini sort of is the same. Like watermelon. They're more liquid than they are flavor... a lot of the time.

I'm more than happy to save it for a cucumber salad. Thanks for the feedback!

Add a little sugar to the cucumber and red onion for a sweet and sour flavor.

Though, I just remembered Chase's watermelon salad... Which also brings up this sort of thing. So maybe it is sort of interchangeable???

https://www.savoringthegood.com/feta-cheese-and-watermelon-salad/

I don’t think cucumber and zucchini are even vaguely similar in flavour (I love zucchini and loathe cucumber) and the textures are quite different- cucumbers are crisp and zucchinis are softer and more absorbent. You could try it but I suspect you’d end up with soggy zucchini.

You can grill zucchini all day.

I have no idea what you mean with soggy zucchini? Why wouldn't it just absorb what was given to it? I've certainly used Asian ingredients and it wasn't soggy???

https://www.themediterraneandish.com/grilled-zucchini-recipe/

I saw a recipe calling for sprinkling salt on hard boiled eggs. I’m thinking about subbing steak for the egg and grilling it. What do you think?

Sorry but that’s kind of how your question reads to me. Is it the rice vinegsr and dill that sounds good to you? If so I'd suggest maybe make a dressing of rice vinegar, dill, and a neutrsl oil, toss it with sliced zucchini briefly, grill, sprinkle with add'l dressing if desired.

If your only difference is sprinkle, rather than marinate, why the first comment?

I meant for the recipe to be an inspiration. Not copied.

Let's face it, zucchini and cucumber are both pretty much just liquid and a bit of flavor.

I'm not really sure why you needed to excortiate? Bad day? Hugs, my friend.

Like Colleen, I don’t find zucchini and cucumber similar. Tubular and green, ends about there. If you find their flavor and texture similar, 🤷‍♀️ but ok. So take that and add rice vinegar and dill into the mix for your inspiration, I’m suggesting adding oil and tossing rather than marinating before grilling. It’s sponge. Personally I thought that was useful advice. Take it or leave it.

Or maybe omit the dill (not an herb that screams Asian at me) add some ground pork, oyster sauce, peppers, ginget ginger, garlic, whatever other veggies and aromatics you’d like, don’t forget the rice vinegar, cut the zucchini lengthwise, hollow, stuff. You can’t live on it, but you can call it a boat!

Strange thread. Not really sure what's being asked.

To grill zucchini brush with oil and salt before grilling.

Cukes can be used in Asian dishes. Here's one:

https://hot-thai-kitchen.com/sweet-and-sour-pork/

Yes this has really taken a really strange turn???

I apologize that experimenting is upsetting. 🤷🏼

I have done this the other way around, as in substituting cucumber for zucchini.

martinca, with added tomatoes and red onion, you move west and get a very typical Middle Eastern "salad". With a little vinegar and oil or mayo. That's delicious.

Thank you for the inspiration elmer! I'm sorry I didn't get it completely right, but I like your spices enough this way that I am happy to do it as a cold salad with cucumbers, that I would take it to a potluck.

I grilled all the ingredients, except for the rice which is on the bottom of the bowl. Actually, I might give it a little heat next time which will make it totally different. I really don't know what you would call it then.

Here's my grilled salmon and lightly pickled zucchini bowl. A bit of miso glaze on top. Also, the salmon was marinated in it so it is dark 😉 I wasn't planning on going Asian, but after yesterday, seemed like a good idea.

I find a disctinct difference between zuchhini and cucumbers. I don't care for raw zucchini - always like to cook it, even if only briefly. I avoid it raw in salads or as a crudité.

It was grilled, in addition to the salmon and the lemon. I just wanted to taste test it before I went hog wild and took it to a party with with cucumbers (and for me, I don't like that texture, even though most everyone else does). Turns out, I do like the flavor profile.