Rinse the zucchini and trim the stem end. Cut it crosswise for coins, lengthwise into halves and then crosswise for half-moons, or into flat-sided planks and sticks. A vegetable peeler makes long ribbons; use a spiralizer for true noodle-shaped strands.
Set up before cutting
Rinse the zucchini under running water and dry it. Mississippi State University Extension recommends leaving the skin on fresh zucchini and trimming the stem. Set a cutting board on a stable counter. Keep fingertips curled back while guiding the zucchini, and do not try to slice a round zucchini while holding it in your palm. For a short practice path for grip and basic cuts, see our beginner knife-skills guide.
Coins and half-moons
For coins, lay the zucchini on its side and cut straight across at the thickness your recipe calls for. Keep your guiding fingertips curled and move them back as the zucchini gets shorter.
For half-moons, cut the zucchini lengthwise through the center first. Place each half cut-side down so it rests on a flat surface, then slice crosswise. The flat face gives the zucchini a steadier base while you work.
Sticks and ribbons
To make sticks, cut the zucchini lengthwise into halves. Lay each half cut-side down, slice it into long planks, then turn the planks flat and cut them into batons. Choose the width the recipe needs; if a plank rocks, reset it on its broadest flat side before continuing.
For long ribbons, rest the zucchini on a flat side and hold it beyond the peeler’s stroke. Draw the peeler away from your holding fingers along the zucchini’s length. Turn the zucchini about a quarter turn between passes to expose a fresh side. Stop when the ribbons become mostly seeds at the center. If you prefer knife-cut ribbons, make thin lengthwise planks from a stable flat side and cut them into long strips.
For actual zucchini noodles
A knife and peeler make flat strips or ribbons. For spiral, noodle-shaped strands, use a spiralizer; that is a different tool and cut from the methods above.
Sources: Mississippi State University Extension, “Zucchini” (rinsing, trimming the stem, coins and lengthwise strips); University of Illinois Extension, “Zucchini Ribbons with Tomatoes and Italian Herbs” (peeler ribbons and quarter-turns) and “Types of Knife Cuts” (safe slicing and cut vocabulary).