Lemon Pepper Zucchini

Lemon Pepper Zucchini

95
JACKSONCJK 0

"Quick and easy. Everyone will love it!"
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Ingredients

30 m servings 94 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 757 mg
  • 30%

Based on a 2,000 calorie diet

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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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place zucchini slices on a baking sheet and brush with melted butter. Season with lemon pepper.
  3. Bake in preheated oven for 20 to 25 minutes, or until tender.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

95
  1. 135 Ratings

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Most helpful positive review

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 spri...

Most helpful critical review

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 did...

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 spri...

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 t...

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 to...

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...

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 n...

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 ...

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 did...

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 w...

Very delicious. My husband just brought in zucchini and yellow squash from the garden. I combined the Zucchini and yellow squash and it was fabulous. Thanks for an easy and tasty recipe.