How to Cut Zucchini

User Reviews

5.0

105 reviews
Excellent
  • Prep Time

    5 mins

  • Total Time

    5 mins

  • Servings

    1 serving

  • Calories

    33 kcal

  • Course

    Condiments

  • Cuisine

    American

How to Cut Zucchini

This tutorial shows a simple method for how to cut zucchini whether you're cutting in planks, rounds, cubes or small dices to use in recipes!

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Ingredients

Servings
  • 1 zucchini
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Instructions

  1. Using a sharp knife, slice off the top stem side of the zucchini.

Then cut into desired shape:

  1. Planks: Using a sharp knife, cut the zucchini lengthwise into planks about ¾ inch thick.
  2. Rounds/Coins: Using a sharp knife, cut the zucchini width wise into coins about ¾ inch thick
  3. Cubes/Diced: Using a sharp knife cut the zucchini lengthwise into planks about ½ inch thick. Cut each plank into sticks about a ½ inch in width. Line up the sticks so they are even, cut them from one end to the other at ½ inch intervals to achieve a dice.
  4. Use as desired in a recipe.

Notes

  • Storage: Cut zucchini can be stored in an airtight container lined with a paper towel for 3 to 4 days before use.
  • Freezing: Freeze the cut zucchini solid on a baking sheet, then transfer to a freezer bag. They will keep well for up to 3 months.
  • Photo Credit: Erin Jensen

Nutrition Information

Show Details
Calories 33kcal (2%) Carbohydrates 6g (2%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 16mg (1%) Potassium 512mg (15%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 392IU (8%) Vitamin C 35mg (39%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 1serving

Amount Per Serving

Calories 33 kcal

% Daily Value*

Calories 33kcal 2%
Carbohydrates 6g 2%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 16mg 1%
Potassium 512mg 11%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 392IU 8%
Vitamin C 35mg 39%
Calcium 31mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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