Pan Grilled Zucchini With Lemon Pepper

A refreshing twist on a summer staple, pan-grilled zucchini is elevated to new heights with a zesty lemon pepper seasoning that perfectly complements the tender, slightly charred slices.

A simple yet flavorful side dish, this easy recipe is sure to delight your next gathering or potluck crowd.

Ingredients

• 4 medium-sized zucchinis, sliced into 1/4-inch thick rounds
• 2 lemons, juiced
• 2 tbsp olive oil
• 2 tsp black pepper
• 2 tsp lemon pepper
• 1 tsp garlic powder
• Salt, to taste
• Fresh parsley, chopped (optional)

Instructions

Preheat a grill pan or a large skillet over medium-high heat.

In a small bowl, whisk together lemon juice, olive oil, black pepper, lemon pepper, garlic powder, and salt.

Brush the mixture evenly onto both sides of the zucchini slices.

Place the zucchini slices in the preheated pan and cook for about 3-4 minutes per side, or until they’re tender and slightly charred.

Remove the zucchini from the pan and garnish with chopped fresh parsley, if desired.

Serve hot and share among 10 people!

Notes

For a more intense lemon flavor, use 3 lemons and adjust the amount of lemon pepper to your taste. If you don’t have lemon pepper, you can substitute it with a mixture of black pepper and some grated lemon zest.

Don’t overcrowd the pan, cook the zucchinis in batches if necessary, to ensure they’re evenly cooked and slightly charred.

If you prefer a crisper exterior, cook the zucchinis for an additional minute per side. You can prepare the zucchinis ahead of time, refrigerate or freeze them, and then grill them when you’re ready to serve.

Zucchinis can be substituted with other summer squash varieties, like yellow crookneck or pattypan.

Nutrional Value

• Calories: 62
• Total Fat: 3.5g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 200mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 2g