Name: Zucchini Squash with Dill
Ingredients: 6 zucchini squash (6-8" long or about 2 1/2 lbs.); 1 heaping Tablespoon of salt; 1/2 cup good white vinegar; Few sprigs of fresh dill; 1 Onion, 2" diameter, sliced

Why it works: Vinegar and dill work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 659 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Zucchini Squash with Dill

Ingredients

6 zucchini squash (6-8" long or about 2 1/2 lbs.)
1 heaping Tablespoon of salt
1/2 cup good white vinegar
Few sprigs of fresh dill
1 Onion, 2" diameter, sliced

Directions

Prepare

Wash and peel the zucchini. Cut off the ends and slice it on a grater with large holes.
Place the zucchini noodles in a bowl, add 1 heaping tablespoon of salt, 1/2 cup of vinegar, and the dill.
Mix well, cover, and refrigerate overnight.

Cook

When ready to cook, transfer the zucchini to a pot and add enough water to just cover the zucchini.
Add the sliced onion, mix well, and cook.
The zucchini is done when it changes color and becomes creamy.

Nutrition, whole recipe (rough)

67Calories

2 gProtein

0 gFat

14 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Onion	1 medium (110g)	44
Cucumber	1/2 cup sliced (52g)	16
Dill	5 sprigs fresh (1g) / 1 tsp dried	4
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0
Pumpkin	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Vinegar + dilltop 11% of all pairs

Smell alikemoderate

Cooked together659 recipes

Shared aroma: isobutyraldehyde (malty, green).
Dill + oniontop 12% of all pairs

Smell alikemoderate

Cooked together1,639 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Vinegar + oniontop 14% of all pairs

Smell alikemoderate

Cooked together18,226 recipes

Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Zucchini squash: Forms the noodle-like body of the dish and softens into a creamy texture when cooked.
White vinegar: Adds acidity that brightens the flavor and helps firm the zucchini during the overnight soak.
Onion: Adds aromatic sweetness and savory depth as it cooks with the zucchini.