• Rinse the zucchini under cool water. Use your hand to remove dirt and debris, then dry with a clean kitchen towel.
• Use a sharp knife and sturdy cutting board to slice off the top and bottom ends of the zucchini. Slice off any blemishes or bruises. Discard the removed pieces.
• Cut the zucchini according to your preferred method below.

Zucchini Rounds

• Cut the zucchini in half lengthwise.
• Beginning at one end, cut the zucchini perpendicularly to its length. Slice round pieces in your desired thickness.

Zucchini Half-Moons

• Halve the zucchini down the length of its body.
• Set the two halves next to one another, cut-side down and perpendicular to your knife. Begin at one end to slice down the veggie halves, cutting half-moon pieces in your preferred thickness.

Zucchini Spears

• Cut the zucchini lengthwise into two halves.
• Slice each half lengthwise into three equal pieces.
• If desired, cut the spears into shorter or thinner pieces.

Diced Zucchini

• Slice the zucchini in half down its length. Cut each half lengthwise into three equal slices.
• Rotate the slices so they lie perpendicularly to your knife. Begin at one end and dice the zucchini into cubes of your preferred size.

Zucchini Matchsticks

• Halve the zucchini lengthwise.
• Cut each half along its length into your desired thickness. If desired, you may cut your slices shorter to match your recipe.

Thinly Sliced Zucchini

• Firmly grasp one end of the zucchini in hand. With your other hand, draw a vegetable peeler (you can use a regular vegetable peeler or Y peeler) lengthwise along the vegetable.
• Lay the zucchini on the cutting board when it becomes too thin to hold. Use the surface as a support to finish peeling down its surface.