How to Cut Up & Prepare a Zucchini

By Annabelle Lee

Zucchini is a versatile member of the squash family that can be eaten raw with vegetable dip, grated and put into cakes, breads and muffins, or cut them in half and used as a serving vessel for a multitude of main dishes. If you simply cut up the zucchini into cubes, it makes an excellent addition to a shish kabob or side dish when roasted in the oven.

...
Zucchini can be cooked in a multitude of ways.

Preparation

Step 1

Wash the zucchini thoroughly under cold or lukewarm water. Cut 1/4 inch off each end. Peeling the zucchini is optional; the skin is edible and adds color to your dish, but does add a slightly bitter taste to the zucchini. Use a vegetable peeler to remove the skin if desired.

Step 2

Cut the zucchini in half lengthwise. Removing the seeds is another option. It is a matter of personal preference.

Step 3

Cut each half lengthwise with the cuts being approximately 1 inch apart. Then cut the slices horizontally to make 1-inch cubes. Serve the zucchini with dip or cook it by grilling or roasting.

Kebobs

Step 4

Parboil the squash for five minutes. It facilitates the squash cooking evenly on the grill.

Step 5

Cube the zucchini and thread it on the skewers. Alternate with eggplant, tomato and summer squash leaving 1/4 inch between pieces for even cooking.

Step 6

Grill over medium heat for 10 minutes. The vegetables will be soft, but still firm, when done.

Roasting

Step 7

Toss cubed zucchini with just enough olive oil to lightly coat the pieces. The amount of oil will vary with the amount of zucchini; start with 1 tbsp. and add more if necessary.

Step 8

Sprinkle lightly with salt and pepper and place in a 400-degrees Fahrenheit oven for 25 minutes or until zucchini is lightly browned.

Step 9

Serve as a side dish. The roasted pieces can also be added to a fresh salad.