Grilled Lemon Pepper Zucchini Recipe

Zucchini: Fresh and sliced into rounds, this summer squash is the star of the dish.

Olive oil: Used to coat the zucchini slices, helping them to grill evenly and adding a rich flavor.

Lemon pepper seasoning: A zesty blend of dried lemon zest, black pepper, and other spices that adds a burst of flavor.

Salt: Enhances the natural flavors of the zucchini and balances the seasoning.

To achieve perfectly grilled zucchini, make sure to cut the slices evenly, about ¼ inch thick. This ensures they cook uniformly and develop those beautiful grill marks. Additionally, don't overcrowd the grill; give each slice enough space to cook properly and avoid steaming. For an extra burst of flavor, consider adding a squeeze of fresh lemon juice just before serving.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a great alternative for grilling.

• zucchini - Substitute with eggplant: Eggplant can be sliced into rounds and grilled similarly, offering a slightly different but complementary taste.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, perfect for grilling vegetables.

• lemon pepper seasoning - Substitute with lemon zest and black pepper: Fresh lemon zest combined with black pepper can mimic the citrusy and peppery notes of lemon pepper seasoning.

• lemon pepper seasoning - Substitute with citrus herb seasoning: A blend of citrus and herbs can provide a similar flavor profile to lemon pepper seasoning.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar level of seasoning.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture but can be used in the same amount to season the zucchini.

• Allow the zucchini to cool completely before storing. This prevents condensation, which can make the vegetables soggy.
• Transfer the grilled zucchini slices to an airtight container. If you have multiple layers, place a piece of parchment paper between each layer to prevent sticking.
• Store the container in the refrigerator. The zucchini will stay fresh for up to 3-4 days.
• For freezing, place the cooled zucchini slices on a baking sheet lined with parchment paper, ensuring they are not touching each other. This step is crucial to prevent them from sticking together.
• Freeze the zucchini slices on the baking sheet for about 1-2 hours, or until they are solid.
• Once frozen, transfer the zucchini slices to a freezer-safe bag or container. Label the bag with the date to keep track of freshness.
• When ready to use, thaw the zucchini in the refrigerator overnight or reheat directly from frozen on the grill or in a skillet until warmed through.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the zucchini slices on a baking sheet in a single layer. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the zucchini slices in the skillet and cook for 2-3 minutes on each side, or until heated through.

• Microwave Method: Place the zucchini slices in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the zucchini slices in a single layer in the air fryer basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• Grill Reheat Method: Preheat your grill to medium heat. Place the zucchini slices back on the grill for about 2 minutes on each side, just enough to warm them up and refresh the grill marks.

• Grill: Used to cook the zucchini slices, providing them with a smoky flavor and grill marks.

• Mixing bowl: Used to toss the zucchini slices with olive oil, lemon pepper seasoning, and salt.

• Tongs: Used to place the zucchini slices on the grill and to turn them over to ensure even cooking.

• Measuring spoons: Used to measure the olive oil, lemon pepper seasoning, and salt accurately.

• Cutting board: Used as a surface to slice the zucchini into rounds.

• Knife: Used to slice the zucchini into rounds.

• Serving platter: Used to serve the grilled zucchini slices immediately after they are cooked.

Pre-slice zucchini: Slice the zucchini in advance and store in an airtight container in the fridge.

Use a grill basket: A grill basket can help you cook all the slices at once, saving time on flipping.

Pre-mix seasoning: Combine olive oil, lemon pepper seasoning, and salt ahead of time for quick tossing.

Batch grilling: Grill larger batches of zucchini at once to save time for future meals.

Prep grill: Preheat and clean your grill before starting to ensure even cooking and reduce wait time.