| For longer cooking dishes like ragouts, braises, and stews, you can slice the zucchini into full rounds of any thickness. For most dishes you'll want them from 1/4 to 1-inch thick. |  |
| For quicker-cooking dishes and to make bite-size pieces, cut the squash in half lengthwise. Then slice it crosswise to any thickness. To make quarter-rounds, just cut the squash halves in half again lengthwise, then slice crosswise to any thickness. |  |
| For a prettier cut, you can slice them on the bias. This cut is great for stir-fries. |  |
| For even smaller pieces, usually for quicker-cooking dishes, just slice the lengthwise halves in half again. Then slice them crosswise as before, either straight on or on the bias. |  |
Prepping squash is a lot like prepping zucchini, except that some squash have a more irregular shape than zucchini. You can take care of this by cutting the squash into similarly-sized sections and going from there.
