Easy Pan Grilled Zucchini With Lemon Pepper Recipes

GRILLED ZUCCHINI WITH YUMMY LEMON SALT

Steps:

• Lop off the tops and bottoms of the zucchini and quarter them lengthwise. Place in a very large resealable plastic bag (or two regular-size bags). Drizzle in the olive oil, then add 1 teaspoon salt,1 teaspoon pepper, 1 tablespoon lemon zest and the lemon juice. Seal the bag and smoosh everything around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
• Preheat a grill to medium. Grill the zucchini, turning, until nice and tender, being careful not to burn it, 12 to 15 minutes. Remove the zucchini to a plate as it gets done.
• Pile up the rest of the lemon zest on a cutting board and sprinkle 1 tablespoon salt on top. Use a knife to chop the salt and zest together until it becomes lemon salt. Add more salt if it needs it. Sprinkle the lemon salt over the grilled zucchini.

GRILLED LEMON-PEPPER ZUCCHINI

Steps:

• Preheat an outdoor grill for high heat. When hot, lightly oil grate.
• Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a packet.
• Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.

EASY PAN-GRILLED ZUCCHINI WITH LEMON PEPPER

Steps:

• Whisk olive oil, lemon-pepper seasoning, and salt together in a large bowl. Add zucchini slices and toss until evenly coated.
• Heat a grill pan over medium-high heat. Place zucchini slices on the grill and cook for 4 minutes without disturbing. Flip slices over and cook for 4 minutes more.

GRILLED ZUCCHINI WITH GARLIC AND LEMON BUTTER BASTE

Steps:

• Score cut side of zucchini halves diagonally about 1/4 inch deep at 1 inch intervals.
• Melt butter with lemon juice, lemon-pepper seasoning. garlic powder, oregano, and curry powder in a small heavy saucepan. Season with salt and pepper.
• Brush seasoned butter on cut side of zucchini.
• Grill until charred (browned) on all sides and just beginning to soften, about 12 minutes.
• Arrange zucchini on grill, cut side up, and sprinkle with Parmesan cheese, close lid of barbecue and cook until cheese just softens, about 1 minute.

PAN-GRILLED ZUCCHINI

Steps:

• Toss the zucchini pieces with olive oil in a bowl until evenly coated. Add rosemary, salt, garlic powder, and pepper, and toss again.
• Heat a grill pan over medium-high heat. Spray with cooking spray.
• Grill the zucchini, one side at a time, until soft and with the desired amount of grill lines, 4 to 5 minutes per side. Work in batches if needed, spraying the pan with more cooking spray between batches.

LEMON PEPPER ZUCCHINI

Steps:

• 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.

GRILLED PEPPERS AND ZUCCHINI FOR TWO

Steps:

• Place the vegetables on a double thickness of heavy-duty foil (about 12 in. square). Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are crisp-tender. Open foil carefully to allow steam to escape.