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!
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
Cooking time will vary depending on the thickness of the veggies, the packet, and the grill temperature. I always grill my zucchini packs right alongside my meat, at whatever temperature the meat is cooking. You can adjust cook time according to this chart.
350 degrees 15-17 minutes
375 degrees 12-15 minutes
400 degrees 10-12 minutes
425 degrees 8-10 minutes
Zucchini will continue to cook after you take it off the grill, so if you aren't serving it right away you'll want to shorten cook time by a couple of minutes.