I scoop the seeds out of overgrown cukes and zukes, then slice them into half-moons. Peel them first if the skin is tough/bitter. Then they are almost like new. We dipped ours into this sauce, not a recipe really:
Heat tamari or soy sauce with a big scoop of sugar. Heat to simmer until thick and syrupy.
Tastes like Yoshida's Gourmet sauce. Great glaze for japanese eggplant, too.
I once had a recipe for cucumber (prepared like I mentioned) sauteed on high heat with shrimp and a sweet/spicy sauce, and eaten in rice pancakes like a little Vietnamese taco. Really, any tortillas would do.
Victory Garden cookbook has a salad made with cucumber (again, with the seeds scooped out) and tuna. Check it out.
Heat tamari or soy sauce with a big scoop of sugar. Heat to simmer until thick and syrupy.
Tastes like Yoshida's Gourmet sauce. Great glaze for japanese eggplant, too.
I once had a recipe for cucumber (prepared like I mentioned) sauteed on high heat with shrimp and a sweet/spicy sauce, and eaten in rice pancakes like a little Vietnamese taco. Really, any tortillas would do.
Victory Garden cookbook has a salad made with cucumber (again, with the seeds scooped out) and tuna. Check it out.
