Reviewed: Nov. 2, 2009

Butter, parm cheese and cavenders...delish!

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kdp209

Cooking Level: Beginning

Home Town: Kettering, Ohio, USA

Living In: Lafayette, Louisiana, USA

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Reviewed: Nov. 2, 2009

I gotta tell you, I really liked this dish! But I have never baked zucchini sliced into medallions like this before and I think that, moreso than the lemon pepper flavoring, was what made a big hit out of it. I added some fresh lemon juice, in addition to the lemon pepper, and in the end you tasted the real juice more than the seasoning. Once it was done, it was zesty, but a little unbalanced, so I added some garlic and wine house seasoning to wake it up a little. The carmelization on the bottom was just magnificent, so it definitely earned 4 stars, even if I had different seasoning tastes!

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Carrot Top Christie

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 17, 2009

not that great, husband didn't like it at all and left it all on the plate. Sorry, I really wanted to like it!

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jennymama

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Reviewed: Aug. 31, 2009

Tasty. Easy. Quick and a different way to prepare zucchini.

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avilliers

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Reviewed: Aug. 24, 2009

I followed some of the tips from previous commenters and dipped the thickly-sliced zucchini in a mixture of : melted 1/2 stick of butter, 1 tbsp. lemon pepper and 1/2 tbsp. garlic powder. Then I lightly-sprinkled freshly grated Romano on it about 2/3 of the way through baking. I think I ended up cooking them for about 25 minutes at 400. They were easy and super tasty and my family gobbled them up.

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k8bakes

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Reviewed: Aug. 24, 2009

I made this last night for dinner. My husband really enjoyed it, I thought it was just ok. My husband did say it didn't taste good once it cooled..so eat it when it's hot! I did change a couple of things, I used less lemon pepper and I added parm cheese for the last five minutes of baking. I think next time I'll use more lemon pepper, no chesse and do it on the grill. Thanks for the recipe!

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Cinnagirl

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Reviewed: Aug. 18, 2009

I made this the other night for dinner and my family loved it. I did make a few changes though. Instead of butter, I used extra virgin olive oil, and I just sprinkled it with the lemon pepper, put it in a foil tin, covered it and put it on the grill. I will definitely be making this again and I will bake it in the oven during the winter.

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donna

Cooking Level: Expert

Living In: Sewell, New Jersey, USA

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Reviewed: Aug. 14, 2009

I've been grilling lemon pepper Zucchini for my family for a years now but never thought about baking it. It was really wonderful and easier than taking them out to the grill. Instead of butter I use butter flavored cooking spray and cut them lenght wise.

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Mom_of_2

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Reviewed: Aug. 7, 2009

I'm giving this three stars becuase 3 Tablespoons of lemon pepper just made it inedable, I will try this again with just a sprinkle of lemon pepper and parmesean cheese.

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JULIEBARNEY

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

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Reviewed: Jul. 29, 2009

Very tasty

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SASCEKAT

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jul. 23, 2009

Soooo good. I made these for tonight's dinner but I'm not sure there will be any left by then. I can't stop eating them. Thanks for another keeper.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

This was sooo good! I used squash and zucchini and it was ready in 20 minutes. Thanks for sharing.

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STARDRIFTING

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Jul. 22, 2009

A delightful side dish when you need some green with your meal. I sprayed the zucchini with Pam olive oil instead of using butter; I also added garlic powder.

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Jul. 12, 2009

Be sure to slice thin to get the caramalized effect!

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KITTIEG15

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Reviewed: Jun. 23, 2009

My mom had given me fresh zucchini from her garden, so I went looking for a recipe. After reading the reviews, I used less lemon pepper, added garlic salt and parmesan cheese before cooking at 350 degrees. The zucchini turned out great! We loved it! Next time, I'll try olive oil instead of butter. Thanks for the recipe!

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Deadliest Cook

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

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Reviewed: Apr. 19, 2009

I used olive oil instead of butter. I just sprinkled on a little of the lemon pepper, and added garlic and salt and pepper. This is the third time that I have made it, and this time I put in Mushrooms and Red Onion. YUMMMMY!!

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kellilaw

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Reviewed: Mar. 19, 2009

This is a great way to cook zucchini and it was delious I will be making this again and again. I would highly recommend this.

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Tammy

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Reviewed: Mar. 7, 2009

I made this as one of my side dishes for some friends and boy was it a hit! Adding the shredded parm cheese five minutes before removing it from the oven is a fabulous idea! Definitely a keeper!

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chezpat2009

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Reviewed: Jan. 31, 2009

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!

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Sara

Cooking Level: Intermediate

Home Town: Kailua, Hawaii, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 19, 2009

I put less lemon pepper than it called for, but still sprinkled on top. Also, 5 minutes before it's done in the oven, sprinkle Parmesan or Nonna's cheese. Really good! For 5 people I used 4 zucchini (supposedly 8 servings) but it wasn't completely enough. Next time use 6

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vechichi87

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Lemon Pepper Zucchini

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