The shape and texture of zucchini make it incredibly versatile for cutting in countless ways. Countless? Yes, indeed, you can even carve it! But before we get to that, let’s explore the options that are within everyone’s reach.
Slices
This is the most obvious approach: the cylindrical shape of zucchini naturally invites slicing, like a sausage. But not all slices are the same:
- Very thin slices, cut with a mandoline, are perfect for a zucchini carpaccio.
- Standard thickness slices—about 1 to 2 mm—are great for stir-frying and can be easily cut with a knife.
- Thick slices—5 mm or more—can be used as small bases for appetizers.
- You can also cut the slices on a diagonal, known as cutting on the bias, which is attractive and allows for larger slices if the zucchini is small.
- Halved or quartered slices are easier to handle in a stir-fry or wok.
Batonnet cuts
Cutting zucchini into batons provides a more substantial bite in stir-fries or saucy dishes. The batons can vary in size, from matchsticks to quarter segments, adding variety to your meals.
A fun variant
Crinkle-cut knives create wavy shapes, adding a playful twist to slices or batons.
Turned zucchini
Chefs often turn zucchini for a more elegant presentation, shaping zucchini segments into spindle-like pieces.
- Advantage: The core is removed, leaving a uniform flesh.
- Disadvantage: It can be wasteful, but the trimmings can be used for soups, sauces, or purees.
Cubes and dices
Given its cylindrical shape, zucchini can’t easily be cut into large cubes. However, it’s perfect for creating small dice in various sizes:
- First, cut the zucchini lengthwise into slices of your desired thickness.
- Then, slice these pieces into strips; you can stack them to cut multiple at once, as zucchini tends to stick together.
- Finally, cut crosswise to form dice.
You can even create tiny dice (1 mm) if you have a tool to cut zucchini into spaghetti (see below). Chopping these spaghettis into tiny dice with a knife is quick. These tiny dice can be sautéed in olive oil for 2 minutes or mixed raw into a tabbouleh.
Spaghetti
Zucchini holds its shape well when cut into spaghetti, making it an excellent choice for zucchini “bolognese”! It’s so impressive that we’ve dedicated an entire article to it: How to make zucchini spaghetti.
Tagliatelles
Zucchini tagliatelle are also fantastic! These are thin ribbons that can be eaten raw or cooked. We’ve also written a special article for them: Zucchini Tagliatelle.
Grating zucchini
For both raw and cooked applications, zucchini can also be grated.
Fine grating isn’t ideal, as zucchini tends to fall apart.
Coarse grating, however, is very effective: it’s quick, and the grated pieces have several benefits:
- For raw dishes, it’s the perfect size—zucchini absorbs the dressing well while maintaining a bit of crunch.
- Cooked grated zucchini softens quickly and melts into dishes like gratins.
For an even softer texture, use a medium grater. This is the form zucchini takes in sweet cakes. Try our Chocolate Zucchini Cake, and you’ll be pleasantly surprised!
Stuffing long zucchini
Don’t forget about this popular option: stuffed zucchini. Cut the zucchini lengthwise in half and scoop out some of the core. Your zucchini is now ready to be filled with your stuffing of choice.
Grab your knives!
The way you cut ingredients, particularly vegetables, affects flavor: the absorption of sauce or fat differs, the cooking process changes, and we know that texture plays a role in taste perception. So, don’t hesitate to get creative—grab your knives, graters, spoons, and carving tools!