Quick and easy. Everyone will love it!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

Partner Tip

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

Nutrition Facts

94 calories; 8.8 g total fat; 23 mg cholesterol; 757 mg sodium. 3.5 g carbohydrates; 1.3 g protein; Full Nutrition

Reviews (109)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/24/2007
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! Read More
(168)

Most helpful critical review

Rating: 3 stars
07/24/2003
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. Read More
(16)
151 Ratings
  • 5 star values: 69
  • 4 star values: 53
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 5
Rating: 5 stars
08/24/2007
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! Read More
(168)
Rating: 5 stars
08/24/2007
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! Read More
(168)
Rating: 5 stars
08/11/2006
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! Read More
(75)
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Rating: 4 stars
08/09/2007
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. Read More
(72)
Rating: 5 stars
02/02/2009
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! Read More
(58)
Rating: 4 stars
07/24/2003
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! Read More
(31)
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Rating: 4 stars
07/09/2008
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! Read More
(24)
Rating: 3 stars
07/24/2003
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. Read More
(16)
Rating: 5 stars
09/02/2003
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. Read More
(12)
Rating: 4 stars
07/24/2003
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". Read More
(10)