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How to Julienne Zucchini

by
author image Denise Kelly
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.
How to Julienne Zucchini
A pile of fresh zucchini. Photo Credit Mallivan/iStock/Getty Images

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.

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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

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