Kitchen Tips

Vegetable Prep Tips & Tricks – Zucchini

Pinterest LinkedIn Tumblr

People often ask me how I cook for so many people, as we often have hundreds of Shabbat guests each weekend. Here are a few tips that I use in GAM GAM Kosher Restaurant and at home to make things easier and faster in the kitchen.

Tip 1: When peeling vegetables, I use a plastic bag or a napkin to catch all the peelings for quick and easy clean up. 

Tip 2: Peel twice in each spot to remove all the green and any bitter taste.

Tip 3: Cut two zucchini at once for reducing cutting time in half.

Tip 4: Angle the zucchini as shown to get that beautiful Italian style cutting.

Tip 5: Cook initially on a high flame to get that appetizing look and delicious seared flavor.


  1. Excellent! Now I see what I’ve been doing wrong! Putting to much oil in my pan and cutting zucchine into “coins” instead of your way. Your way much prettier. Sometimes I shave them with the peeler into strips and add tomatoes/peas. Can’t wait to try this tomorrow they way you do it! Presentation is perfect! I love zucchini! Thank you! Choicest blessings on you and yours!

    • Rebbetzin Unplugged Reply

      Sometimes I cut vegetables into coins too, but I love it this way. Not sure why your message only popped up now, but I am so glad you liked this idea. Thanks for your great feedback!

Write A Comment

Pin It