The Best Ways to Cut Zucchini, From Coins to Spears

Whether you’re grilling, sautéing, spiralizing, or baking, there’s more than one way to cut a zucchini—and how you slice your squash matters.

Shredded zucchini is best for baking, cored zucchini is ideal for stuffing, and zucchini noodles deserve their own spotlight. In this guide on how to cut zucchini, we’ll show you five versatile cutting methods and share tips for when to use each one. Along the way, you’ll also find recipe ideas to help you make the most of your summer zucchini harvest.

How to Cut Zucchini Into Coins

Coins, or crosswise slices, are arguably the most commonly called-for method for how to cut zucchini. Use a knife to cut the two ends off the zucchini, then make evenly spaced cuts across the zucchini to get coins. You can also use a mandoline to ensure the coins are the same size. Just cut off one end of the zucchini, then drag it carefully across the mandoline. This is the ideal cut for stir-fries, ratatouille, or zucchini pickles. If you need half coins, slice the zucchini lengthwise before making your crosswise cuts.

How to Make Zucchini Noodles

The trick to making zucchini noodles is to invest in a spiralizer. Follow the instructions for your model of spiralizer for the best results, and use these essential tips.

• Wash your zucchini and dry it completely.
• Trim both ends of your zucchini (there’s no need to peel it). This will help anchor the zucchini to your spiralizer’s handle and blade.
• Use consistent pressure as you turn the handle to push the zucchini through the blade. This will ensure your noodles are the same size and shape.
• Spiralizer blades can produce zucchini noodles in a range of thicknesses. For best results when cooking zoodles before serving, aim for a fettuccine-like width—thick enough to hold their shape without turning limp.

Zucchini noodles can be boiled, roasted, microwaved, or sautéed in a pan with oil and butter. You can even leave them raw and toss them with your favorite dressing or sauce for a refreshing, no-cook meal.

How to Cut Zucchini into Strips

Learning how to cut zucchini into long strips might seem daunting, but with a mandoline, it’s super easy. As you would for zucchini coins, drag the zucchini lengthwise across your mandoline (be sure to use the handguard for safety!) to create uniform slices. Slices about 1/8-inch thick are ideal for pickling—they’re thin enough to soak up brine yet thick enough to stay crisp.

If the mandoline method is too daunting, try making thin zucchini ribbons with a vegetable peeler. And if you don’t have a peeler or a mandoline, use a sharp knife and slice the zucchini lengthwise, aiming for even thickness.

Zucchini ribbons are perfect for lasagna or pasta dishes that call for pappardelle. They can also be tossed with vinaigrette for a summery salad or grilled on skewers for an elegant summer side.

How to Core Zucchini

If you’ve never tried coring zucchini before, don’t miss out. It’s the easy but essential step for making stuffed zucchini and zucchini boats.

For small to medium zucchini, slice off both ends, then use an apple corer or sturdy spoon to core from end to end, removing just the seeds and flesh in the center. For longer or larger zucchini and summer squash, halve them crosswise and scoop out the core to make zucchini boats. Once your zucchini is hollowed out, stuff it with your favorite fillings (think seasoned ground meat, grains, sautéed vegetables, and/or cheese), then bake until tender for an easy and satisfying meal or side dish.

How to Shred Zucchini

Shredding zucchini for baked goods like zucchini bread and cakes is a quick, easy, and delicious way to put your summer squash bounty to work for breakfast, snacks, or special occasions.

There’s no need to peel your zucchini before shredding—it adds texture and valuable nutrients. Instead, slice off one end. Then push the zucchini through the large holes of your box grater or plane grater, starting from the top of the grating surface and moving your zucchini to the bottom. If you have a lot of zucchini to process, the food processor with a grating disk comes in handy.

If you want more finely shredded zucchini, push it through the smaller holes of a box grater or use a plane grater or a grating disk with smaller holes. To avoid cutting your fingers once you’re down to the last small piece of zucchini, cut what remains by hand into strips using a sharp knife.

Bonus: Cooking with Zucchini Flowers

Whether you’re growing your own or shopping at the local farmers market, don’t forget that zucchini season doesn’t stop at the squash! By mid- to late summer, the delicate squash blossoms and zucchini flowers are perfect for cooking and just as delicious as the squash itself. Plus, you can do almost anything with them, including deep-frying them, adding them to a cake, tossing them with pasta, and even stuffing them with cheese, vegetables, crab, or lobster. If you grow zucchini or summer squash, cooking with the blossoms is a delicious way to reduce waste—and add an elegant, colorful touch to your plate.

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