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Grilled Zucchini Foil Packs

Grilled zucchini foil packs cook in sealed packets so steam-burst tenderness hits with every bite. You’ll open the foil at the grill to reveal glistening garlic herb zucchini topped with melted parmesan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Zucchini and vegetables
  • 4 medium zucchini sliced into 1/2-inch coins
  • 1 medium onion sliced into rings
  • 1 cup cherry tomatoes
Garlic herb butter and toppings
  • 3 tbsp butter cut into pats
  • 4 garlic cloves minced
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 0.25 cup parmesan cheese grated
  • 1 fresh herbs for garnish

Equipment

  • 1 sheet pan

Method
 

Preheat and portion the vegetables
  1. Preheat the grill to medium-high. Keep it steady so the packets cook through without burning.
  2. Divide the zucchini, onion rings, and cherry tomatoes evenly among four large sheets of heavy-duty aluminum foil. Aim for even piles so every packet finishes at the same time.
Season and seal the foil packs
  1. Top each portion with butter pats, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Scatter the seasonings so they coat the vegetables as they steam.
  2. Fold the foil tightly to seal into packets. Press seams closed so steam stays inside during grilling.
Grill and finish
  1. Grill the packets over direct heat for 18–20 minutes until the zucchini is tender. Look for softened zucchini and active steam inside the sealed foil.
  2. Carefully open the packets away from you; the steam is very hot. This is the steam-burst moment that reveals glistening garlic herb zucchini.
  3. Top with parmesan and fresh herbs and serve in the foil. Let the parmesan melt over the hot vegetables before eating.

Notes

For the most reliable tenderness, keep packet sizes similar and don’t overfill—extra thickness slows cooking. Refrigerate leftovers in the foil or an airtight container up to 3 days and reheat gently until warmed through. Freezing isn’t recommended because zucchini can turn watery after thawing. For a lighter option, use olive oil instead of butter while keeping the garlic, Italian seasoning, and parmesan (or swap parmesan for a vegan grated alternative).