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Grilled Zucchini Foil Packs

Grilled zucchini foil packs with steam-burst tenderness—zucchini coins and onion rings cook in sealed packets until tender. Open at the grill to reveal garlicky zucchini glistening with herb butter and 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: 250
Ingredients Equipment Method Notes

Ingredients
  

Zucchini foil packs
  • 4 zucchini Sliced into 1/2-inch coins.
  • 1 onion Sliced into rings.
  • 1 cup cherry tomatoes
  • 3 tbsp butter Cut into pats.
  • 4 garlic Minced.
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 0.25 cup parmesan cheese Grated.
  • salt and black pepper To taste; season before sealing.
  • fresh herbs For garnish.

Equipment

  • 1 sheet pan

Method
 

Preheat and pack the vegetables
  1. Preheat the grill to medium-high, keeping the lid closed to stabilize the temperature.
  2. Divide zucchini coins, onion rings, and cherry tomatoes evenly among four large sheets of heavy-duty aluminum foil.
  3. Top each portion with butter pats, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper.
  4. Fold foil tightly to seal into packets, pressing edges together to prevent steam leaks.
Grill until tender, then finish
  1. Grill the packets over direct heat for 18–20 minutes, until the zucchini is tender.
  2. Carefully open packets away from you at the grill, because the steam is very hot.
  3. Top with grated parmesan and fresh herbs, then serve in the foil.

Notes

Pro tip: seal the foil edges firmly so steam pressure keeps the zucchini tender and prevents mess on the grates. Refrigerate leftovers up to 3 days; reheat in a covered skillet or return foil packets to a grill until warmed through. Freezing isn’t recommended for best texture. For a lighter option, use olive oil instead of butter (use the same amount, cut into small drizzles/pats) while keeping the garlic and parmesan.