Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), sliced into 1/4-inch thick spears
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1 tbsp lemon pepper seasoning
  • 1 tsp garlic powder
  • 1 medium lemon, zested and juiced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Wash the zucchini and trim the ends. Slice each zucchini lengthwise into quarters to create spears.
  2. In a large bowl, combine the zucchini spears with olive oil, salt, and garlic powder.
  3. Sprinkle the lemon pepper seasoning over the vegetables and toss thoroughly until every spear is evenly coated.
  4. Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
  5. Place the lemon pepper grilled zucchini slices in a single layer across the grates. Press down slightly with tongs to ensure contact.
  6. Grill for 3–4 minutes per side until deep mahogany-colored grill marks appear and the texture is tender but still has a slight snap in the center.
  7. Transfer zucchini to a serving platter and immediately drizzle with fresh lemon juice and zest.
  8. Garnish with chopped fresh parsley before serving.