Lightly battered shrimp in a lemon-wine sauce over spaghetti, a delectable dish. Simply scrumptious is this shrimp Francese! Add Parmesan cheese before serving.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 2 medium zucchini, cut into 1/2-inch slices
- 3 tablespoons butter, melted
- 2 tablespoons lemon-pepper seasoning
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place zucchini slices on a baking sheet. Brush zucchini with melted butter, then sprinkle lemon-pepper seasoning over top.
- Bake in the preheated oven until tender, 20 to 25 minutes.
Nutrition Facts
| Calories | 94 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 6 g |
| Sodium | 757 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Made this tonight bc I wanted to use up the zucchini. Husband said if he had to eat veggies, that’s the way he’d always do it. Guess I’ll be making it a lot more! Thank you.
Made it in the air fryer. Sprayed with baking spray instead of using butter. Sprinkled lightly with Lemon Pepper and Garlic Powder. Delicious!
Love the simple flavor. Only change is cut thick 3/4” slices and add grated cheese. Will make again.
Easy to make and follow! Do put a little less lemon pepper than on the recipe though because it tends to get salty.
I used 1 Tbsp of lemon pepper and would cut it back to 1/2 Tbsp next time for myself. My seasoning might have been really powerful. Great to not have to flip in the pan like normal.
This was okay but I think I overcooked the zucchini because it fell apart in my mouth and not in a good way. I’d probably try making it again though.
Used olive oil not butter and sprinkled parmasean cheese.
Used olive oil not butter and sprinkled parmasean cheese.
I just made it. Dipped both sides in the melted butter and sprinkled the lemon pepper. Tastes ok but too strong of lemon taste. I also topped it with shredded parmesan. Next time I’m gonna use just regular pepper.
Sliced thin and cooked this on the grill. Put the zucchini on a chicken sandwich and it was goood.
My kudos to the cook for coming up with this idea. I have a garden full of the stuff, so I experience,
This was delicious and tangy, with lemon flavor. So good. I loved it.
I also used less lemon pepper, just shaking it on til it looked right, added garlic salt, and sauteed them in half butter, half olive oil on the stove until softened a bit and starting to brown, then sprinkled on some parmesan. The lemon really comes through and they tasted a bit sweet. Very good with sauteed steelhead trout.
Delicious! The only change I had to make was to double the butter and seasonings – my zucchinis were a bit larger than average.
This is not our favorite way to prepare zucchini, but it was an interesting and different flavor from the norm. A good recipe if you are looking for something a little different.
We loved it! I didn’t have lemon pepper, so I used a little garlic and herb seasoning I had in the pantry, and included some parmesan cheese as well. Yum, and can’t wait to do it again!
used zucchini and summer squash
This was good but will cut the lemon pepper in half next time.
Be sure to eat immediately…doesn’t taste good cold!
I really like how simple this is. I sprinkle with both lemon pepper and garlic powder, and then add grated parmesan in the last few minutes of baking.
A yummy and easy way to use up zucchini in my garden. Thanks.