A couple thoughts: you could use the large-holed side of a box grater or a large-holed grating disk in a food processor, but you wouldn’t get quite the same “strips.” If you had a mandoline (which I don’t!) you could also slice the zucchini into thin planks lengthwise, and then cut them crosswise into strips. But probably you’re best bet is to do that by hand. Use your sharpest knife. First trim the ends off the zucchini and cut it crosswise into two pieces (shorter pieces are easier to handle). Stand each piece up vertically and cut down to slice “planks” as thinly as you can. Lay the planks down and cut them crosswise into strips. Since these strips will have a bit more of the inner core in them (the julienne peeler allows you to discard the inner core when you get to it), your zucchini will cook especially quickly, so make sure your pan is hot when you put them in. I hope this will work for you, and then maybe you can find a julienne peeler–they’re not expensive (see amazon). Happy summer! susie