Recipe by JACKSONCJK
"Quick and easy. Everyone will love it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
zucchini, cut into 1/2-inch slices
This recipe was a great starting point. I made the following changes: greatly reduced the Lemon Pepper - just lightly sprinkled less than a tablespoon. Used 1 tablespoon melted butter. Also sprinkled with a small amount of garlic powder (about 1 tsp.). Added grated parmesan cheese during the last 5 minutes of cooking. I can understand why others thought even one tablespoon of Lemon Pepper was too much - the citrus really comes through. Thanks for the idea, JJ!
This recipe is very quick and easy, but not the best way to cook zucchini, in my opinion. I may do it again (I didn't measure the lemon pepper) but only because it's SO easy. My 2-year-old didn't like it--said it was too peppery. Don't make this with older, tough zucchini, as it stays tough.
When I made this, I used spray butter, lemon pepper, and parm cheese. My husband really liked them, but I think I'd prefer them with just salt & pepper and Italian 6-cheese blend sprinkled on top. A word of advice - make sure you slice the zucchini THICK, otherwise they'll get over-done and be a little on the crusty side.
This was delicious! After reading the other reviews, I dipped the zucchini slices into a mixture of melted butter, lemon pepper, garlic powder and a "tish" of dill weed. I also sprinkled the tops with Parmesan cheese. Will definitely make again...soon!
YUM! I am not a zucchini person and neither is my bf, but we scarfed these down so fast! I did not have lemon pepper on hand, so I mixed 1T melted butter and 1/2T fresh squeezed lemon juice into a bowl and dipped the sliced zucchini into the mixture. I then sprinkled garlic salt + cayenne pepper + grated parmesan cheese on the tops of the coated zucchini. I baked at 375 for 15 minutes and they came out PERFECTLY. Absolutely delicious and simple to make. Thanks!
I thought this was very tasty. I used 2 really small zucchini and way less lemon pepper. I just melted enough butter to top and sprinkled with lemon pepper and I would go a bit lighter with it next time. It is a very strong seasoning. I also sprinkled with dill weed. I baked at 350 instead of 400 for 15 min. and it came out perfect.Thanks JJ!
My husband grew me a beautiful garden in our new home and it's full of Zucchini and Yellow Squash. I was on this site all day yesterday looking for all sorts of recipes and this one didn't turn me on. I tried it last minute yesterday and I'm so glad I did. I love the concept but I read the reviews and took on some tips. Use the lemon pepper sparingly, Lighted dusted with Garlic powder and I shook some grated Parmesan on the top during the last 5-10 minutes of cooking. DELICIOUS and DIFFERENT! My 5 year old and I almost didn't leave my Husband any! I would have NEVER thought of this with out all of your help! I served this with Chicken breast marinated in Italian Dressing and Couscous - Thanks!
This deserves a try. The 2 tbsp of lemon pepper is a lot. I used less than a teaspoon probably, just sprinkled it on without measuring. I paired it up with spaghetti with pesto sauce and it was a great combo. Adjust the time if you want it less "soft".
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Pepper Zucchini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 79
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make summer’s ideal side dish starring zucchini and yellow squash.
See how to make a creamy, delicious zucchini side dish.
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.