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READY IN 30 mins

Lemon Pepper Zucchini

Read Reviews (90)

"Quick and easy. Everyone will love it!" — JACKSONCJK

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

2 zucchini, cut into 1/2-inch slices
3 tablespoons butter, melted

2 tablespoons lemon pepper

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Directions

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

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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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!

—lgilli

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Most Helpful Critical Review

Jul 24, 2003

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.

—ACHOCOCAT

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126 Ratings

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Aug 11, 2006

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!

—JudyO

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Aug 09, 2007

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.

—AngelaLG

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Feb 02, 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!

—Sara

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Jul 24, 2003

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!

—awesome in tummy

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Jul 09, 2008

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!

—Maria2007

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Jul 24, 2003

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".

—GBAER

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Nutrition

Calories
94 kcal
5%

Carbohydrates
3.5 g
1%

Cholesterol
23 mg
8%

Fat
8.8 g
14%

Fiber
1.3 g
5%

Protein
1.3 g
3%

Sodium
757 mg
30%

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

Nutritional Information

Lemon Pepper Zucchini

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 94
Calories from Fat: 79

% Daily Value *
Total Fat 8.8g 14 %
Saturated Fat 5.5g 28 %
Cholesterol 23mg 8 %
Sodium 757mg 30 %
Potassium 255mg 7 %
Total Carbohydrates 3.5g 1 %
Dietary Fiber 1.3g 5 %
Protein 1.3g 3 %
Sugars 1.9g
Vitamin A 12 %
Vitamin C 13 %
Calcium 3 %
Iron 6 %
** Thiamin < 1 %
Niacin 4 %
Vitamin B6 5 %
Magnesium 8 %
Folate 10 %

* 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.