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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!
Prep Time
5 mins
Total Time
5 mins
Servings: 1 serving
Calories: 33 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 zucchini
Instructions
- Using a sharp knife, slice off the top stem side of the zucchini.
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Then cut into desired shape:
- Planks: Using a sharp knife, cut the zucchini lengthwise into planks about ¾ inch thick.
- Rounds/Coins: Using a sharp knife, cut the zucchini width wise into coins about ¾ inch thick
- 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.
- Use as desired in a recipe.
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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
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
% 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.