How to Turn Zucchini
Almost any firm vegetable may be turned; this technique serves a dual purpose in helping the vegetables to cook evenly and ensuring an elegant presentation.
Servings: 18 pieces
Calories: 5kcal
Ingredients
Yield: about 18 pieces
- 1 medium green zucchini
- 1 medium yellow zucchini
Instructions
- Cut zucchini into 5 cm (2 inches) lengths, and then into large chunks, each of the same width. Pare the sides, shaping them into barrel shapes with few faces. You will need to shape the sides and flatten the seedy part of the zucchini.
- You will need a sharp paring knife and, in the beginning, a little patience! Use the vegetable parings in soups or stocks. And remember, practice is the key to achieve consistent results.
Video
Cooking Tips to Turn Zucchini:
- Use a Sharp Knife: A paring knife with a sharp edge is essential for turning vegetables. A dull knife can make it harder to shape the zucchini and may cause uneven cuts.
- Work Slowly and Steadily: The turning process requires patience, especially when starting out. Take your time to ensure each piece is even and uniform in shape.
- Choose Fresh Zucchini: Fresh, firm zucchini are easier to turn and hold their shape better than older, softer ones. The firmness ensures you get clean, smooth cuts.
- Remove the Seeds: When turning zucchini, flatten the seedy part by trimming it. This will create a more uniform shape and prevent the zucchini from becoming mushy.
- Use Leftover Parings: Don’t throw away the parings! Save them for soups, stocks, or vegetable broths. They still have flavor and can be put to good use in other dishes.
- Practice Makes Perfect: The more you practice, the better you’ll get at creating uniform, visually appealing pieces. Keep practicing to build your skill and consistency.
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