Zucchini is quite possibily the most versatile vegetable ever. It can be used in both savory and sweet dishes making it a bit of a wonder veggie. Here is an easy tutorial on how to cut zucchini for soup, stew or stir-fry.
7-5/8" Petite Chef
A kitchen essential for slicing medium to large vegetables, like zucchini. The Petite Chef’s sharp blade, slightly rounded belly and concave grind are designed for smooth cutting.
How to Cut Zucchini into Crescents
- Using a 7-5/8" Petite Chef knife, trim off the stem end of the zucchini.
- Using a tunnel grip, cut the zucchini in half lengthwise.
- Lay the halves flat on the cutting board and slice into crescents of desired thickness.
The flower blossom of a zucchini is edible and is great for stuffing or frying and can be chopped up and tossed into a frittata. If you don’t grow your own zucchini, you can often times find zucchini blossoms at your local farmers market.
Zucchini Buying and Storing Tips
- Steer clear of larger zucchini. It’s best to select a smaller zucchini that’s about 6 to 8 inches long.
- Choose zucchini that has a vibrant color whether it’s green, yellow or white.
- If it has a large part of its stem intact it should last longer.
- Don’t store zucchini in a plastic bag, rather store in a paper bag in the vegetable drawer of the refrigerator.
- If freezing zucchini, chop it and blanch it, which will help maintain its texture.
- Avoid nicking or scratching the skin of the zucchini as that can cause it to deteriorate more quickly.