Lemon Pepper Zucchini

Ingredients and Weight:

• Zucchinis: 2 lbs (1 kg)
• Olive oil: 1 cup (240 ml)
• Lemon zest: 1 tablespoon (15 ml)
• Lemon juice: 2 tablespoons (30 ml)
• Freshly ground black pepper: 1 teaspoon (5 ml)
• Salt: 1 teaspoon (5 ml)

Preparation Time:

5 minutes

Cooking Time:

15 minutes

Difficulty Level:

Easy (1/5)

Preparation Method Steps:

1. Wash and slice the zucchini into thin rounds, about 1/4 inch (0.6 cm) thick.
2. In a large bowl, combine the olive oil, lemon zest, lemon juice, black pepper, and salt. Whisk to create a marinade.
3. Add the zucchini slices to the marinade and toss to coat.
4. Let the zucchini marinate for at least 15 minutes.
5. Heat a large skillet or griddle over medium heat.
6. Remove the zucchini from the marinade and discard the marinade.
7. Cook the zucchini slices for 2-3 minutes per side, or until golden brown and tender.
8. Serve the Lemon Pepper Zucchini hot or warm.

Nutritional Information:

(Per serving, 1 cup):

• Calories: 200
• Fat: 12 grams
• Carbohydrates: 20 grams
• Protein: 2 grams
• Fiber: 2 grams
• Vitamin C: 20% of the recommended daily value (RDV)

Dish Characteristics:

• Bright and zesty flavor
• Tender and crispy texture
• Perfect for a light lunch or dinner
• Healthy and nutritious

User Comments:

• "This Lemon Pepper Zucchini is amazing! The flavors are so well-balanced and the zucchini is cooked to perfection." - Sarah
• "I love how easy this dish is to make. It's a great way to use up leftover zucchini." - Jessica
• "This dish is a hit with my family and friends. It's a delicious and healthy side dish." - David

Special Precautions and Tips:

• Use fresh zucchini for the best flavor and texture.
• Don't overcook the zucchini, as it will become mushy.
• Serve the Lemon Pepper Zucchini immediately or let it cool slightly and store it in the refrigerator for up to 3 days.