Grilled Lemon-Pepper Zucchini

Grilled Lemon-Pepper Zucchini

31
*~Lissa~* 89

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

55 m servings 90 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 90 kcal
  • 5%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

31
  1. 39 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 w...

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.

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 ...

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 phenom...

Great over brown rice!

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

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.

Mmmmm.....delicious mixture! I added garlic to the recipe and I tossed with pasta. It was even better reheated the following day.