Go Back

Grilled Zucchini in Foil

Grilled zucchini in foil is a no-flip method that steams inside a sealed packet until the zucchini is tender and glistening in garlic herb butter. When you open the foil at the grill, a cloud of steam releases and you finish with parmesan and parsley for a savory, buttery bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 zucchini medium zucchini, sliced into 1/2-inch rounds
garlic herb butter
  • 3 tbsp butter cut into pats
  • 4 garlic minced
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 0.5 tsp salt to taste; start with a pinch
  • 0.5 tsp black pepper to taste; start with a pinch
finishers
  • 0.25 cup parmesan cheese grated
  • 2 tbsp fresh parsley chopped
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep the packet
  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 top with garlic and butter pats.
  4. Sprinkle on Italian seasoning, red pepper flakes, salt, and black pepper.
  5. Fold the foil up and crimp the edges tightly to seal into a packet, pressing out any gaps.
Cook until tender
  1. Grill the packet over direct heat for 18–20 minutes, until the zucchini is tender and steaming heavily when opened later.
  2. If baking instead, bake for 20 minutes at 425°F until the zucchini is tender.
Finish and serve
  1. Carefully open the packet away from you to release the steam cloud.
  2. Add the parmesan and fresh parsley on top, letting them melt slightly from the hot zucchini.
  3. Serve immediately with lemon wedges.

Notes

For even tenderness, use zucchini rounds that are close to 1/2-inch thick and keep the packet edges tightly crimped so steam stays inside. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet or microwave until warmed through (avoid overcooking). Freezing isn’t recommended because zucchini can turn watery after thawing. For a dairy-reduced swap, use vegan butter and substitute a dairy-free parmesan-style topping if desired.