Zucchini is a versitale, green vegetable belonging to the squash family. Zucchini can be cooked in thin slices using olive oil, salt and pepper. You can grill or roast your zucchini for succulent flavor and taste. Use a Santoku or chef's knife to cut thin strips of your zucchini for optimal results. A larger knife allows you to use one motion when cutting, resulting in uniform slices.
Sharpen your knife with your sharpener prior to cutting the zucchini. Cutting with a sharp knife makes it easier to slice your zucchini thinly.
Place the zucchini on the cutting board. Trim off each end of the zucchini.
Slice the zucchini in half lengthwise. Place the cut, flat side of the vegetable on your cutting board.
Hold the zucchini with one hand. Place the tip of your knife at one end of the zucchini at a 45 degree angle. Gently press down and pull back on the knife in one motion. Lift the knife completely off the board to remove the thin strip of zucchini from the larger vegetable.Repeat for the remainder of the zucchini.
Keep your eyes on the zucchini, knife and cutting board at all times to avoid cutting your fingers. Bend your fingers at the knuckle to form a rough fist to prevent slicing your fingertips while holding the vegetable.
Use a julienne peeler to create thin ribbons of zucchini if you are uncomfortable using a knife.
- "Williams-Sonoma - Simple Classics Cookbook"; Chuck Williams; 1994
Michelle Blessing has experience in child development, parenting, social relationships and mental health, enhanced by her work as a clinical therapist and parent educator. Blessing's work has appeared in various online publications. She holds a Bachelor of Arts in sociology from Bloomsburg University of Pennsylvania and is pursuing her master's degree in psychology with a specialization in applied behavior analysis.