Grilled Lemon-Pepper Zucchini Recipe - Allrecipes.com
Grilled Lemon-Pepper Zucchini Recipe
  • READY IN 55 mins

Grilled Lemon-Pepper Zucchini

Recipe by  

"I like to serve this easy summer-vegetable dish with grilled chicken and rice. I suppose you could switch the type of seasonings you use if you'd like a different flavor, or even change up the vegetables to suit your liking."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat an outdoor grill for high heat. When hot, lightly oil grate.
  2. Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a packet.
  3. Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
May 11, 2011

Simple and delicious! I used a vidalia onion and other than that I didn't change a thing. The red bell pepper definitely perked up this grilled veggie dish. The was so easy to put together and was a great side dish for grilled chicken.

 
Most Helpful Critical Review
Aug 04, 2010

This was not as yummy as I had hoped. I did it in the oven as I don't have a grill. 350 for 30 minutes. Garlic salt helped, but it was still rather underwhelming.

 
Aug 12, 2013

Hubs and I both enjoyed this and particularly liked the addition of the diced red pepper, which provided both color and flavor. Normally I'd add garlic to a dish like this but I found I didn't even miss it. The lemon pepper seasoning contributed enough flavor on its own and was a nice choice. Another thing to love about this recipe is that there is no pan to clean!

 
Jul 06, 2008

I made this for our 4th of July picnic, and it was great. I heated up the leftovers for lunch the next day and served it over brown rice - I think I liked it even better the next day.

 
Mar 08, 2010

I did this in the oven and it still turned out well. It is very easy and extremely Weight Watcher friendly, as well. Lots of vitamins, not a lot of fat, accompanies heavier foods well with high water content and naturally infused flavors.

 
Sep 02, 2010

So Good!! I didn't have red bell pepper so I added some mexican salsa to the mix and I free handed the seasons to my taste. I put it in the oven at 350 for 40 mins and WOW... the taste is phenomenal. Thanks for sharing this!!

 
Aug 16, 2008

Great over brown rice!

 
Sep 07, 2010

Quick and delicious recipe! Tasted even better the next day!

 

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Nutrition

  • Calories
  • 90 kcal
  • 5%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 356 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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