Lemon Pepper Zucchini
Today’s recipe isn’t anything amazingly creative, but that’s kind of the point. I think sometimes it’s easy to over think side dishes. Side dishes should be simple so they don’t compete with the carefully crafted main dish, and they certainly shouldn’t take more time or effort than the main. So, to go along with this week’s Spanish Chickpeas and Rice, I made a super simple Lemon Pepper Zucchini.
I’m usually not big on buying spice or seasoning blends, but lemon pepper is unique in that it allows you to get that tart lemony flavor without adding liquid. The combination of lemon and black pepper is a classic and it goes good on just about everything, so I know the bottle won’t go to waste. This awesome all-in-one seasoning even contains the salt, so all you have to do is sprinkle it on your zucchini and go. Well, almost.
I used my George Foreman Grill to cook the Lemon Pepper Zucchini because I don’t have an outdoor grill, but the authentic smoky flavor of an outdoor grill would make these medallions even more delicious. If you don’t have either type of grill, you can roast the Lemon Pepper Zucchini in the oven instead. For roasting I’d cut the zucchini into matchsticks, toss with oil and seasoning, then roast in a 400 degree oven for about 30 minutes or until the edges are slightly brown. (But grilling is my first choice!)
Lemon Pepper Zucchini
Ingredients
- 1 to 1.5 lbs. zucchini ($1.67)
- 1 Tbsp olive oil ($0.16)
- 1/2 Tbsp (or to taste) Lemon Pepper Seasoning ($0.15)
Instructions
- Rinse the zucchini, remove the ends, then cut into 1/4 to 1/2 inch thick medallions. Place the medallions in a bowl, drizzle with olive oil, and sprinkle with lemon pepper. Toss the zucchini until evenly coated in oil and seasoning.
- Preheat the grill (for a George Foreman, I turn it on for about 5 minutes to preheat). Cook the medallions until they are tender and lightly browned on each side (about 3-4 minutes per side). Serve warm.
Nutrition
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Lemon Pepper Zucchini Step by Step Photos
I started with two medium zucchini, which weighed just over one pound total. I found this to be a good amount for four small side dish sized servings.
Rinse the zucchini, then cut off the ends. Slice the zucchini on a slight diagonal (to make the pieces larger) into 1/4 to 1/2 inch thick medallions.
This is the lemon pepper I used, but many different brands make their own version. It’s the perfect mix of tart lemon, pepper, and salt. Simple but delicious.
Place the zucchini medallions in a bowl and drizzle 1 Tbsp of olive oil over top. Add about 1/2 Tbsp of the lemon pepper seasoning, or just sprinkle it on liberally. If you’re unsure, go light because you can always add more later after it cooks. It’s a great seasoning for before or after cooking.
I have one of the original (seriously, like 1998?) small George Foreman Grills that is supposed to hold two hamburgers at a time. I could only fit about 6-8 of the zucchini rounds at a time and then realized that I sliced them so thin that they weren’t touching the top grill. So I cooked them for three minutes on one side, flipped them and did another three minutes on the second side. I’m sure every grill will be a bit different, so just keep an eye on them and cook until they have nice lightly browned grill marks and the zucchini is tender.
And that’s it! Side dishes should be easy and with simple (but delicious) flavors.
The Lemon Pepper Zucchini went PERFECTLY with the Spanish Chickpeas with Rice, which also had a touch of lemon. The zucchini added the much needed green element to the meal. :D I ate well this week, that’s for sure!
I love grilled zucchini, we eat it all summer. We just use salt and pepper with some olive oil. How do people have too much zuchini? Ours never goes to waste :)
I just made this stovetop using a skillet and it turned out perfect!
As a broke college student, I love quick easy low ingredient recipes like this!
Thank you!
I’ve been meaning to try this recipe for months and finally got around to it. Can’t believe it took me so long! My grocery store didn’t have lemon pepper seasoning, so I got a lemon herb one instead, and it turned out fantastic. I’d never thought to grill zucchinis before, but I’ll certainly be doing it again in the future. Thanks Beth!
I love the use of the foreman grill and I’m excited to try this. Nice and easy, like a summers day
I know this is a simple recipe but that’s exactly why I love it! I’m always looking for new ways to use up veggies. Thanks for this. I would totally be interested in more easy side dish recipes for veggies.
So glad you share these simple recipes too because I am NOT creative in the kitchen, so these simple side dishes help a lot!! Can’t wait to try it! Also will be trying the spanish chickpea recipe this week!
After years grilling, I got tired of keeping one clean and pulled my grilling inside to either a cast iron skillet (sear and then finish in the oven) or for grill marks/grease draining, this Lodge grill pan:
http://www.amazon.com/Lodge-L8SGP3-Pre-Seasoned-Cast-Iron-10-5-inch/dp/B0000CF66W/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1433700938&sr=1-2&pebp=1433700942557&perid=1VZ3VN700BB6ERZ69N75
Lodge also makes reversible griddle/grill pans for 1 or 2 burners and they can all be used on a grill as well as in the oven or stove top.
I’m going to try Katie C.’s suggestion for adding some liquid smoke – that sounds great.
The zucchini look wonderful – lemon pepper is perfect!
Yes, I’ve been drooling over that griddle/grill pan for years! :D Maybe I’ll get it for myself for Christmas this year.
Have you tried it without grilling? Salted Zuc’s soften up naturally after about 15-20 minutes.
I haven’t, but I love raw zucchini too, so I’m sure it would be great!
Your recipe inspired me to purchase a new grill pan. Thank you!
Ha! I have that same grill just as old. Did you actually need the drip dish?
I never would have thought to grill veggies on it, IDK why. Can’t wait to try it.
Nah, nothing ended up in the drip dish. :) I put it there just in case because I didn’t known if any moisture would run off. :P
If you want to make this taste more like it was cooked on a grill, add a little liquid or powdered smoke to your EVOO and seasoning mix. This year I found a spice store that carries different types of powdered smoke: mesquite, applewood, etc. I use it on veggies that I roast in the oven. My goodness but it tastes wonderful!
Nice! I want to try that. Thanks :D
@Katie C. WOW! I bought a variety of liquid smoke and just tried the Applewood on sweet potato fries. SO very good – thanks so much for the tip. I never knew what liquid smoke could do and it sounded kinda weird so this is my first try.
I am so, so thankful for your website and cookbook. I cook flavorful meals for my loved ones that are inexpensive and healthy, thanks to you. Something I’ve been doing in order to maximize the use I get from citrus is to zest the fruit before I use it. I’ll either use the zest right away OR store it in the fridge in olive oil with s&p. Then I use the mix as a quick veggie seasoning later in the week. This is especially good to coat asparagus after grilling, but I bet it would be great on zucchini also!
That is such a fantastic idea! I love it, thank you for sharing!