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Grilled Zucchini in Foil

Grilled zucchini in foil is an easy foil pack method that steams in its own juices for tender, garlicky coins. Open the packet on the grill and watch a cloud of steam release before topping with parmesan and 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
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini Sliced into 1/2-inch rounds.
butter
  • 3 tbsp butter Cut into small pats.
garlic
  • 4 garlic Minced (about 4 cloves).
italian seasoning
  • 1 tsp Italian seasoning
red pepper flakes
  • 0.25 tsp red pepper flakes
salt and black pepper
  • 1 salt and black pepper To taste (use enough to season evenly).
parmesan
  • 0.25 cup parmesan cheese Grated.
fresh parsley
  • 2 tbsp fresh parsley Chopped.
lemon wedges
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep the foil packet
  1. Preheat the grill to medium-high (or preheat the oven to 425°F). Look for steady heat before you start assembling the packet.
  2. Lay a large sheet of heavy-duty aluminum foil on a work surface. Center it so you can fold up the sides for a tight seal.
  3. Place the zucchini rounds in the center of the foil. Spread into an even layer so the coins steam consistently.
  4. Top the zucchini with garlic, butter pats, Italian seasoning, red pepper flakes, salt, and pepper. The seasonings should be scattered across the surface rather than piled in one spot.
  5. Fold the foil up and crimp the edges tightly to seal into a packet. Press along the seam so steam can’t leak out during grilling.
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). Check the foil carefully near the end—tender zucchini should give easily.
Open, top, and serve
  1. Carefully open the packet away from you. Steam will billow out, revealing zucchini glistening in the garlic herb butter.
  2. Top with parmesan and parsley while the zucchini is hot. The cheese should lightly melt and cling to the buttery surface.
  3. Serve with lemon wedges. Squeeze lemon over the zucchini just before eating for brightness.

Notes

Pro tip: Use heavy-duty foil and crimp firmly—if the seam leaks, the zucchini won’t steam as well. Refrigerate leftovers in a sealed container up to 3 days; rewarm gently in a covered skillet or microwave until hot. Freezing isn’t recommended because zucchini softens further after thawing. For a dairy-light option, swap butter and parmesan for plant-butter and a dairy-free parmesan-style topping.