Lemon Pepper Zucchini, Snack Size Recipe
Make Lemon Pepper Zucchini, Snack Size Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Seasoning
Method
Preparation
- 1
Wash and Cut Zucchini
Start by washing the zucchini thoroughly under cold water. Once clean, slice the zucchini into thin rounds or half-moons, about 1/4 inch thick, to ensure they cook evenly and are easy to snack on.
- 2
Mix Seasoning
In a small bowl, combine the lemon juice, black pepper, salt (to taste), olive oil, and garlic powder. Whisk together until well blended.
Cooking
- 3
Preheat Oven
Preheat your oven to 400°F (200°C) to prepare for roasting the zucchini.
- 4
Toss Zucchini with Seasoning
In a large mixing bowl, add the sliced zucchini and pour the lemon pepper seasoning mixture over the top. Toss gently until all the zucchini pieces are well coated with the seasoning.
- 5
Arrange on Baking Sheet
Spread the seasoned zucchini in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded to allow for even roasting.
- 6
Roast Zucchini
Place the baking sheet in the preheated oven and roast for about 15-20 minutes, or until the zucchini is tender and slightly golden brown. Flip the zucchini halfway through for even cooking.
Serving
- 7
Serve and Enjoy
Once cooked, remove the zucchini from the oven and let it cool for a minute. Serve warm as a tasty snack or appetizer, garnished with additional lemon zest if desired.
