Select zucchini that are approximately 5 to 6 inches long. This is the ideal length for handling the zucchini and for producing manageable ribbons.
Wash the zucchini to ensure that there is no dirt or dust on them. Pat dry with a kitchen towel.
Cut each end off of the zucchini with a knife. The ends are harder in texture than the rest of the zucchini, and they aren't good for ribboning.
Run the vegetable peeler along the length of the zucchini, creating ribbons.
Continue peeling ribbons from one side of the zucchini until the seeds become visible. Rotate the zucchini a quarter turn and begin peeling ribbons again down to the seeds. Repeat for all four "sides" of the zucchini.