Cutting Zucchini into Batonnets

Often only the firm exterior portion of the zucchini is used for bastoncini (the interior is soft, and contains seeds). The skin is not peeled because it makes for an attractive presentation.

Stand sections on end and slice off the sides in 4 pieces, leaving an interior square of flesh containing the seeds; the width depends on the size of bastoncini desired.

Cut the slices lengthwise into the desired size. From here, the bastoncini may be cut crosswise, into dice.