Zucchini Glut, Part 2... ...I'm sure some of you are familiar with Thai cucumber salad 🤷 ...I need the one cucumber I was able to harvest today for tzatziki, but I have plenty of zucchini, so today the zucchini gets to enjoy the Far Eastern dressing! Cut young, crisp zucchini into slices that aren’t too thin; if the core*1 is already a bit spongy, scrape it out! Cut the onion*2 into quarter rings, slice the garlic, chop the jalapeño or other chili, and chop the nana mint*3, cinnamon basil or Thai basil, and cilantro leaves; mix everything together. Mix fish sauce, apple cider or wine vinegar*4, a little sesame oil, 1 dash of light soy sauce with a bit of red Thai curry paste and sugar... Toss the zucchini in this mixture and let it marinate for a bit. The zucchini stay wonderfully crisp and are a real treat! 😋 *1)...I use the core to make zucchini hummus *2)...In the original recipe: red onions *3)...optional *4)...In the original recipe: rice vinegar