Chef Heather Terhune's Pickled Zucchini
Wash and trim the zucchini. Then slice then one sixteenth inch thick; a mandoline works best. Slice the onion very thin as well. Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. Alternatively, transfer the salted zucchini and onion slices to a Japanese pickle make and screw sown the top; do not add any water ice cubes.