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Grilled Zucchini Foil Packs

Grilled zucchini foil packs bake into tender, garlicky coins in their own steam, then finish with herb butter and melted parmesan right on the grill. These no-mess foil vegetable grill packets are ideal for BBQ sides, camping, or an easy weeknight side.
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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
  • 4 medium zucchini Slice into 1/2-inch coins.
Onion and tomatoes
  • 1 medium onion Slice into rings.
  • 1 cup cherry tomatoes
Garlic herb butter
  • 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; use for topping.
  • 0.5 fresh herbs For garnish.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Preheat and assemble packets
  1. Preheat the grill to medium-high. This gives a steady direct heat for quick, even steaming in foil.
  2. Divide the sliced zucchini, onion rings, and cherry tomatoes evenly among four large sheets of heavy-duty aluminum foil. Keep the vegetables in similar amounts so they finish at the same time.
  3. Top each portion with butter pats, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Distribute the garlic and seasoning across the top of the vegetables.
  4. Fold the foil tightly to seal into packets. Press the seams closed so steam stays trapped inside during grilling.
Grill until tender and serve
  1. Grill over direct heat for 18–20 minutes until the zucchini is tender. You should see gentle steam building inside the sealed foil.
  2. Carefully open packets away from you. The steam is very hot, and the inside will be glossy and tender.
  3. Top with grated parmesan and fresh herbs and serve in the foil. Let the residual heat melt the parmesan for a melty, savory finish.

Notes

Pro tip: seal the foil seams firmly so steam pressure cooks the zucchini evenly without drying it out. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently until warmed through, or grill briefly to re-melt parmesan. Freezing isn’t recommended because zucchini can soften and release extra water after thawing. For a lower-fat option, use olive oil instead of butter and swap part-skim parmesan for a lighter finish.