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Grilled Zucchini in Foil

Grilled zucchini in foil pack delivers tender, glistening zucchini coins steamed inside a sealed garlic herb butter packet. Open the foil at the grill to release a cloud of steam, then finish with parmesan and fresh parsley.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Zucchini foil packet
  • 4 zucchini Medium zucchini, sliced into 1/2-inch rounds.
  • 3 tbsp butter Cut into pats for even melting in the packet.
  • 4 garlic Minced cloves.
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 0.25 cup parmesan cheese Grated; add after opening the packet.
  • 2 tbsp fresh parsley Chopped; add after opening the packet.
  • salt To taste.
  • black pepper To taste.
  • lemon wedges For serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the foil
  1. Preheat your grill to medium-high (or preheat oven to 425°F). You want steady heat so the zucchini steams tender inside the packet.
  2. Lay a large sheet of heavy-duty aluminum foil on a work surface. Position it so you can fold up and crimp edges tightly to seal.
Assemble the foil packet
  1. Place zucchini rounds in the center of the foil. Keep them in an even layer so they cook uniformly.
  2. Top the zucchini with butter pats, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Distribute toppings across the surface so every coin gets garlic herb butter.
  3. Fold the foil up and crimp edges tightly to seal into a packet. Make sure there are no openings so steam stays trapped.
Cook until tender
  1. Grill over direct heat for 18–20 minutes until the zucchini is tender (or bake for 20 minutes in the oven). Visual cue: steam should build and the zucchini should yield when pierced.
Finish and serve
  1. Carefully open the packet away from you. You’ll see a cloud of steam, and the zucchini should be glistening in garlic herb butter.
  2. Top with grated parmesan and chopped parsley. Let the heat from the packet lightly melt/soften the parmesan before serving.
  3. Serve with lemon wedges. Squeeze over to brighten the garlicky herb butter.

Notes

Pro tip: crimp the foil edges very tightly so steam cooks the zucchini without drying it out. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently (covered) until warm; the texture is best the day it’s cooked. Freezing isn’t recommended because zucchini can turn watery after thawing. For a dietary swap, use plant-based butter to keep the garlicky herb butter flavor while making it dairy-free.