It doesn’t get any easier than zucchini on the grill in foil! It’s my favorite simple summer side dish recipe because I can put it together in less than ten minutes! All that’s left is throwing it on the grill with my meat! Clean-up is incredibly simple too!
This recipe was originally published in 2013. The post was updated in 2021 to include new images and extra tips. The recipe is the same!
Why This is the BEST Grilled Zucchini:
I haven’t ever made a side dish that’s as easy as this one! And, my kids LOVE grilled zucchini and squash! Any vegetable the kids will devour is a win all by itself!
In the summer I’m always on the farm and getting meals on the table is rushed and hectic. It’s pretty hard to make dinner when you’re in a tractor! That’s the beauty of these foil packets! I assemble everything ahead of time and then cook them later. Any side dish that can be prepped ahead of time is going to make its way into our meal rotation.
Grilled Zucchini can be thrown on the grill with your meat and taken off with the meat. It really doesn’t get any easier than this!
What You’ll Need:
You need two ingredients for this recipe…if you don’t count salt and pepper! Squash and butter. As usual, I’m going to give you suggestions for using other ingredients too. Just know that most of the time we keep it really simple and just use zucchini (and yellow squash if I have it), butter, salt, and pepper.
- I like using a combination of zucchini and yellow squash.
- I always use butter because you really can’t beat the flavor! Try this herb butter to add extra flavor! You can use canola oil or olive oil to keep it vegan if you’d like.
- I like to keep the seasonings really simple. I use season salt and black pepper. Steak seasoning is great too.
- Feel free to add other veggies if you want. I love diced onions. Tomatoes and mushrooms are both popular options too.
- Minced garlic is fantastic.
- Fresh or dried herbs can be added. I like parsley, thyme, and rosemary.
- Parmesan cheese is always a great addition.
How to Make It:
STEP 1: Cut zucchini and yellow summer squash into slices about 1/4 inch thick. If you prefer you can cut them into wedges. I like slices better because they’ll cook faster. Either way, be sure to cut them so they are about the same size so they’ll cook evenly. You don’t need to worry about peeling them first.
STEP 2: Place vegetables on a piece of aluminum foil. If you want to add eggplant, tomatoes, onions, etc. this is the time to do it. You’ll want to use a piece of foil that’s big enough for the vegetables to kind of spread out. I don’t like them to be more than about 3-4 layers of veggies.
STEP 3: Cut 2 Tablespoons of butter into three or four pieces and set butter pieces on top of zucchini. Sprinkle with seasonings.
STEP 4: Bring the edges of foil together and fold over three times to seal the packet. I usually use one big piece of foil and bring the sides up and fold together. Today, I used two pieces of foil Either way works. Just make sure it’s sealed tightly.
STEP 5: Cook foil pack on the grill. This recipe is really versatile so the cooking temperature and time can vary. And you can cook them until the squash is tender/crisp or well cooked. We like it cooked until it’s pretty soft. I always cook the packets right along with my meat at whatever temperature the meat is cooking. You’ll need to adjust cook time if the zucchini is cut in bigger chunks. Here are a few suggestions on cook time, but remember all the factors we just talked about! 🙂
- 350 degrees 15-17 minutes
- 375 degrees 12-15 minutes
- 400 degrees 10-12 minutes
- 425 degrees 8-10 minutes
- I love cooking this recipe on the barbecue grill, or my Traeger smoker. But it can also easily be baked in the oven!
- The squash will continue to cook after you take it off the grill. If you aren’t going to serve it for a little bit, take it off the grill a few minutes before it’s actually done. Or you can remove it from the foil packet and place it in a serving dish to stop it from continuing to cook.
- Sprinkle grated parmesan cheese or herbs on the zucchini before serving if you want. It makes the dish pretty and gives it a fresh flavor!
- We LOVE leftovers at our house! You can store cooked squash in the fridge for up to three days. Simply microwave until warm when you’re ready to serve it.
FAQs:
This zucchini recipe isn’t a crispy zucchini “fries” recipe. You’ll want the squash to be tender/crisp, or if you like it like me even a little softer than that. If you’re tried to make crispy zucchini you’ll need to cook it on a baking rack and broil it at the end of the baking time.
Yes! It’s really soft and even good for you! Plus, not having to peel it saves time!
Zucchini are most tender when they are little. Smaller zucchinis also have smaller seeds. Choose a zucchini that’s heavy for its size and feels firm. I l like zucchini that are between 6-8 inches long and less than 2 inches in diameter.
What to serve grilled zucchini with:
Grilled zucchini and squash are fantastic served with any grilled meat! These are great options!
- Grilled New York Strip Steak
- Citrus Grilled Chicken
- Grilled BBQ Meatloaf
- Zucchini Meatballs
- Perfect Steak Marinade
- BBQ Meatballs
- Beef Tenderloin Steak (cooked in cast iron pan)
Here are few sides that pair really well with barbecue squash.
I love it when you make my recipes and give me feedback! If you have a minute please comment below and leave a star ranking! Also, be sure to follow me on Pinterest, Instagram, and Facebook!
Recipe:
Grilled Zucchini and Squash in a Foil Packet
Ingredients
- 4 small zucchini
- 1/4 cup onion optional
- 1/4 teaspoon season salt
- 1/4 teaspoon pepper
- 3 Tablespoons butter
- 1 Tablespoon parmesan cheese optional
Instructions
- Cut zucchini and yellow summer squash into slices about 1/4 inch thick. Try and keep them even in size so they'll cook evenly. You don't need to peel them first.
- Place zucchini and onions on a piece of heavy-duty aluminum foil, or a double layer of regular aluminum foil. Make sure the foil is big enough for the zucchini to be spread out no thicker than a triple layer. You don't need to arrange them, you just don't want the packet to be too thick. Make sure the foil is big enough to create a packet.
- Add sliced onion, tomatoes, eggplant, or herbs if you'd like.
- Sprinkle with season salt and pepper. Cut butter into slices and set on top of veggies.
- Bring edges of the packet up and fold over three times to seal. Fold edges to seal.
- Place packet on the heated grill (I put them on the grill when I put my meat on the grill). Continue cooking zucchini for about 12 minutes. See the chart below for cooking time and temperature suggestions.
- Remove from the grill and leave the packet closed for a couple minutes to let it steam. Be careful when opening the packet because steam will escape.
- Top with chopped herbs and grated parmesan cheese if desired
Notes
- 350 degrees 15-17 minutes
- 375 degrees 12-15 minutes
- 400 degrees 10-12 minutes
- 425 degrees 8-10 minutes
Dang Thai @ Embeya says
Woooow…..Homemade!!! It’s the only thing that taste good! And so easy to do…
I think I will look for these and try your recipe this weekend. Thank you for sharing!
Amy Engberson says
Yay! It is so easy to make these and the perfect side dish for any meal!
Mfharmon says
How hot should the oven be if not grilling?
Amy Engberson says
I’d cook them at 400 degrees. It should only take about 10-15 minutes to cook them. Be sure to place the foil packet seam side up so it doesn’t drip butter in your oven! Enjoy!
Jayne says
These look delicious! Can’t wait to try them. Now I wish I had done a garden this summer. There will be one next year!
Amy Engberson says
I can’t wait for you to have your own garden, Jayne! Gardening is one of my favorite things, and these zucchini packets are something we look forward to all year long!
Syreeta says
I’m curious to find out what blog platform you are working with?
I’m experiencing some minor security problems with my latest site and I’d like to find something mor risk-free.
Do you have anyy solutions?
Amy Engberson says
I hired someone to set up most of my blog because I am TOTALLY computer illiterate about that stuff! I know I have a Studio theme called Innov8e (I’m not sure how that’s spelled). Good luck!
Carolyn Kramer says
Just found you and love what you are doing!! Thanks!!
Amy Engberson says
Glad you found me!
Elaine Duckett says
Just keep you car locked at church, and everybody should be able to keep ahead the the zucchini they harvest from your own garden.
What a great way to use zukes. Fast and easy, and yummy too.
Still waiting for you to post your zuke relish recipe.
Love
Mom
Amy Engberson says
I’m the one who is trying to share my bounty of zucchini with everyone else. I always get a little too ambitious in the spring and plant way too many!! Oh, well. The zucchini relish recipe that I use is one that my mother in law shared with me. It’s a good one and one of these days I will get around to sharing it!