How to Shred Zucchini (2 Ways)

I’m all about seasonal cooking, and when summer rolls around I crave fresh ingredients as well as food I can get on the table fast. One of my favorite techniques is to shred vegetables, then use them in everything from no-cook slaws and salads, to quick, pan-fried fritters or pancakes. In the summer I love making bites like these crispy zucchini fritters with panko — they feature an irresistible combo of zucchini, cheese, and fresh herbs. Also, if you find yourself with some extra produce, zucchini bread and zucchini muffins make the ultimate summer snack — yum!

I like to use a box grater with medium holes to shred zucchini by hand, but there’s more than one way to do it.

Trim one end of the zucchini. 

Working on a cutting board, hold the box grater firmly in one hand. Grip the zucchini a few inches away from the cut end, then grate it, scraping the cut end downward along the side of the grater.

Take care to keep your fingers from getting too close to the grates as you work. Continue in an up-and-down motion until the zucchini is about 1-inch thick. Discard or compost the remaining piece.

Using a food processor involves a little more cleanup, but makes the process super speedy, and offers a safer, easier alternative for cooks who find handling a manual grater challenging.

Trim both ends of the zucchini. 

Fit your food processor with the extender and grater attachment with the grates facing up.

Secure the lid on the processor in place.

Slide the zucchini in the feeding tube of the processor (if it’s too wide, you can cut it lengthwise into quarters). Turn on the machine and use the plunger to press the zucchini through the grates.

• Zucchini Tots
• Shredded Zucchini and Fontina Casserole
• Farmers Market Breakfast Bread
• Double-Chocolate Zucchini Bread