How to Julienne Zucchini

by Denise Kelly

Zucchini is a staple of any cook's crisper drawer. You can fry it, saute it, stir-fry it, bake it – you can even sneak it past the kids in a chocolate cake. You can be generous with it too, as a 1/2 cup serving has just 15 calories and almost no fat, but provides 3 g of fiber. Slice it up julienne style, also known as "matchstick," and saute it with carrots or yellow squash for a side dish, bake it with fish, or toss it with pasta.

Wash your zucchini. Even though you will peel it, washing it first ensures that you won't transfer any dirt or pesticides to the flesh.

Cut the ends off the zucchini with a sharp knife. Then cut it into sections based on how long you want your julienne strips to be.

Peel each section using the vegetable peeler or, if you prefer, the knife.

Stand each section up on its end and slice down, lengthwise. The thickness of each slice is up to your preference, but for julienne it should be quite thin.

Divide your slices into small, manageable stacks. Cut each stack lengthwise, making multiple long, thin strips with each cut.

Photo Credits

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About the Author

Denise Kelly is the copy editor for a small publisher in Paris, France. Before that she was a copy editor at daily newspapers, starting in graduate school. She has been writing professionally since 1996. She has a Master of Science in journalism and a Bachelor of Arts in political science.