Zucchini is not cucumber, zucchini is a squash.
....
Huh. You learn something new every day. They both look green and elongated, so I assumed they were similar.
Totally unrelated: I have a chicken recipe (planned for dinner tomorrow) that calls for a tablespoon of chicken demi-glace. I don't particularly want to go spend $24.00 at Williams-Sonoma for an ingredient of which I need such a small amount. Wegmans sells demi-glace, but not the chicken variety. We also have some veal demi-glace in the refrigerator. Anyone have a sense for how much is it would change the flavor if I use that instead? Normally with that small an amount I would just go ahead and substitute, but demi-glace has a pretty strong flavor. (The other ingredients in the sauce are 125 ml of Madeira, 60 g of dried cherries, 40 g of shallots, 125 ml of chicken stock, 1 tsp of thyme, and 2 tbsp of butter, if that makes any difference.)
