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Tuesday, May 1, 2012

I Am a Genius Zucchini Cutter…finally.

I have always had a love-hate relationship with zucchini as a side dish. I love it sauteed with olive oil, salt and pepper. However, I could never get it to cook just right…or at least not consistently. For some reason I always cut the zucchini into discs. They were hard to flip in the pan and I was never patient enough to make sure they were all the same thickness, yielding uneven cooking. Once in a while I’d get it right, but more often than not it was a little off.

Then last night, as I was trying to scrounge up a bit of healthy food to go with boxed mac n’ cheese (this crazy work week is turning out to be even crazier than I anticipated), I had a lucky stroke of genius. I cut the zucchini into thirds, then turned those pieces up on their ends and cut them into sixths. Make sense? I hope so because it is AWESOME. Here’s a picture to clear up my confusing directions:

The pieces were all the same size, so they cooked much more evenly, and the zucchini came out great! Thought I’d share this little tip as we head into the summer months when there is more zucchini than we know what to do with!

Also, since zucchini season is on the horizon, be sure to check out the Zucchini Call for Recipes from a few years back, which is where I discovered this Chocolate Zucchini Bread recipe. Mmmmmm…..


  1. I love sauteed zucchini and have never really minded that it doesn’t look as good as it tastes. But this method of cutting is a great idea, and I can’t wait to try it out!

  2. 2

    Your chocolate zucchini bread is delicious! I have made it many times!!

  3. 3
    Susan D.

    Can’t wait to see the collected recipes, and thank you! I’ve been gathering zucchini recipes for a couple weeks now, and used several of them already as my crop of summer squash has started coming in!

  4. That’s a fun way to cut zucchini. I’ll have to try it soon. I love new ways to make the plate pretty, this way will show much more bright green. If you are plating food, you could even have them standing up like you show in the picture and put a dollop of something on there, I just don’t know what. Maybe keep them raw and put a dollop of hummus on top for a unique appetizer? I don’t know, just brainstorming…

  5. 5

    We grill fairly thick slices of zucchini on the grill during the summer. Cut it from the garden, wash it off, trim the ends, brush it with olive oil, then slap it on the grill. AMAZING! Seems simple enough to come up with – but it took me having it this way in Spain a number of years ago to convince me of the absolute deliciousness of it! Sprinkle it with a little Mediterranean sea salt and eat – that’s all it takes. Okay – I’m so ready for summer now!

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