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Grilled Zucchini in Foil

Grilled zucchini in foil packs tender 1/2-inch rounds with garlicky herb butter, then an opened packet releases a cloud of steam. Finished with parmesan and parsley, these no-flip foil packet vegetables are easy for BBQs and camping.
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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
  • 4 medium zucchini sliced into 1/2-inch rounds
butter
  • 3 tbsp butter cut into pats
garlic
  • 4 garlic cloves minced
italian seasoning
  • 1 tsp Italian seasoning
red pepper flakes
  • 0.25 tsp red pepper flakes
salt and black pepper
  • 0.25 tsp salt to taste
  • 0.125 tsp black pepper to taste
parmesan
  • 0.25 cup parmesan cheese grated
fresh parsley
  • 2 tbsp fresh parsley chopped
lemon wedges
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the grill to medium-high (or preheat the oven to 425°F).
  2. Lay a large sheet of heavy-duty aluminum foil on a work surface.
  3. Place the zucchini rounds in the center of the foil and arrange in an even layer.
  4. Top with garlic, butter pats, Italian seasoning, red pepper flakes, salt, and black pepper.
  5. Fold the foil up and crimp the edges tightly to seal into a packet.
Cook in the foil packet
  1. Grill over direct heat for 18–20 minutes until the zucchini is tender and you see steam building inside the packet.
  2. If baking instead, place the packet on a sheet pan and bake at 425°F for 20 minutes until the zucchini is tender and steaming.
Finish and serve
  1. Carefully open the packet away from you, releasing a cloud of steam, then top the zucchini with parmesan and parsley.
  2. Serve immediately with lemon wedges.

Notes

Pro tip: Crimp the foil edges very tightly so the herb butter stays in the packet and the zucchini steams to a tender, glistening finish. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet or covered in the oven at 325°F until warm. Freezing is not recommended because zucchini softens further. For a dairy-light option, use a reduced-fat parmesan or a nut-free dairy-free parmesan-style topping instead.