Done sweet, maybe? I recall sliced zucchini baked with sweet onion salad dressing was one of the first times I'd encountered "edible" zucchini...

(The local Asian food (Vietnamese, Japanese, Chinese, at least (big menu!) restaurant has a lightly-pickled-with-sugar carrots and cucumbers, all sliced really thin, that they put in some of the dishes. I could eat so much of those. I dunno if the mouthfeel would work with zucchini, it's true...)

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