This summer squash is getting its cool rep back with our great Lemon Pepper Zucchini recipe.
Let's face it, Zucchini has been getting a bad rap for years. Of all the green vegetables, people shy away from the 'chini more than any other vegetable out there (with the exception of perhaps the even less popular vegetable, cabbage). Some of us even try to smuggle it in breads or muffins, loading it up with sugar or sauces to conceal its green flavour.
Well, I guarantee you're about to start loving this fabulous, under appreciated squash this summer. Quick and easy, this recipe is great for a bingo barbecue. And don't be afraid to throw some yellow squash in there too, maybe a little garlic seasoning...
Lemon Pepper Zucchini
INGREDIENTS
* 2 medium-sized zucchini, cut into 1/2-inch slices
* 1 tbsp butter or olive oil
* 1 tbsp lemon pepper
Optional: 1 tbsp Parmesan cheese
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place zucchini slices on a baking sheet and brush with melted butter or olive oil. Sprinkle lightly with lemon pepper.
3. Bake in preheated oven for 20 to 25 minutes, or until tender. Add Parmesan cheese during the last 5 minutes of cooking.
