Nooooo! Trim the stem end off the zucchini, then twist it into the Veghetti, turning as you go. Noodles will emerge through the cutter slots. Stick a fork into the end & rotate it to get as much noodles as possible. You’ll be left with a cone-shaped piece when you’re done.
Now....if you cut zucchini into quarter slices, dust with Parmesan & then bake, that makes for a great white substitute. We make that more often than veghetti. Enjoy!
Where are you finding 1/2” diameter zucchinis? I’m no zucchini expert but a typical medium zucchini is more like 1 to 2 inches in diameter isn’t it...like sort of cucumber sized? Or do you specifically seek out unusually slender ones because they make for better zoodles?