Easily De-Seed Vegetables: Chile Peppers, Zucchini, and Cucumbers

Many yummy meals are made with fresh vegetables. These meals are not only delicious, but they are healthy for you, too! Nobody likes having pesky seeds in their food, but it can be aggravating to de-seed some of today’s most popular veggies.

We’ve noticed that many recipes call for chile peppers, zucchinis, and cucumbers. Here are the easiest ways to de-seed these three vegetables to get them onto your dinner plate faster than ever:

Chile Peppers

While bell peppers and banana peppers contain no true danger, handling hot peppers—such as chile peppers—can be a daunting task. Soaking your hands in their juices leads to a painful experience. As such, the safest way to de-seed a chile pepper is to first slice off its top.

Slide a teaspoon down into the chile pepper, and rotate it around several times to dislodge the seeds. Dump out the seeds, and then spin the spoon around again. Continue doing this until the chile pepper is emptied.

Now, rinse the chile pepper under running water for a few seconds, and you’ll be all set for cooking!


Zucchinis do not carry the same spicy juice risk as chile peppers provide, but de-seeding them can still be tedious. The quickest way to de-seed a zucchini is to slice off both ends of that zucchini. Next, slice the zucchini in half crosswise—that is, straight across the middle—to expose its core. This is where all of the seeds are located.

Now, stand one of the zucchini halves upright vertically on your cutting surface. Place your knife onto the left-hand side of the zucchini and slice downward. With the zucchini still standing upright, do this on the other three sides. You will be left with a rectangular-shaped piece of the zucchini core. This is where the seeds are located!

Throw this away.

Repeat this process with the other zucchini half. You now have eight long, curved strips of zucchini that are ready for chopping and cooking!


Cucumbers are the easiest of these three vegetables to de-seed. Start by scrubbing the cucumber under cold, running water.

Next, use a knife to slice the cucumber in half lengthwise. This will expose the cucumber’s seeds. You can now use a teaspoon to gingerly scoop out the seeded core of the cucumber.

Make sure to avoid scraping off the flesh, too…we want to eat that!

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