Grilled Zucchini And Squash In Foil Packet Recipes

GRILLED ZUCCHINI AND SQUASH

Steps:

• Preheat grill for medium-high heat.
• Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil.
• Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.

GRILLED ZUCCHINI AND SQUASH IN FOIL PACKET

Steps:

• Chop zucchini and squash into 1/4 inch disks. Chop onion (if using) and add all vegetables to medium mixing bowl.
• Sprinkle seasoning over vegetables in bowl and toss to coat veggies evenly.
• Spread vegetables on one large sheet of foil. (Foil must be large enough to fold back over the top of the vegetables and seal well around the three open edges. If this is not possible, you can always place a second sheet on top of the vegetables and very carefully seal up all the sides.)
• Spread around 6 pats of butter over the top of the vegetables.
• Seal the foil packet.
• Place packets on the top rack over medium heat on a gas or charcoal grill for 15 -20 minutes, flipping once. Vegetables should receive indirect heat. Keep sides of grill rack pulled up to retain heat. (You can grill meat on the lower rack at the same time, if desired. If you need to crank the heat up, the vegetables will not need as much cook time. Reduce by 2-3 minutes. If you are reducing the heat, you may need to add a few minutes cook time.)
• Place large foil packet in a single line on an ungreased cookie sheet with rims. Bake for 25 minutes in a pre-heated 375 oven. Zucchini and squash should be mostly soft and tender.
• When serving the vegetables from the grill or the oven, be careful while opening as steam will be intense and corn will be hot.

ZUCCHINI, SQUASH AND TOMATO PACKETS

Steps:

• Preheat the grill. Combine the zucchini, squash, onion, tomatoes and cheese in a large bowl. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Take a piece of aluminum foil that is at least 24 inches long and brush with the remaining olive oil. Place the vegetables and cheese on the aluminum foil. Fold up the aluminum foil so the contents are sealed in. This can be done up to 4 hours in advance and stored in the refrigerator. Place the packet on the grill. Grill for 7 minutes. Flip the packet over and grill for another 5 to 7 minutes. Remove from the grill and let rest for 5 minutes before opening the packet. Open the packet and sprinkle with basil.

ZUCCHINI PACKETS FOR THE GRILL

Steps:

• Combine all ingredients in a large bowl--toss to coat everything.
• Place in foil packet, seal well.
• Grill 25 minutes or until tender, turning every so often.
• These could be done in the oven as well: Bake at 375º for 25 minutes, or until tender.

ZUCCHINI FOIL PACKETS

Steps:

• Preheat a gas or charcoal grill over high heat.
• Whisk together butter, Parmesan, basil and oregano; season with salt and pepper to taste.
• Divide zucchini among 3 or 4 sheets of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon butter mixture over zucchini. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
• Place foil packets on the grill and cook until just cooked through, about 15 to 20 minutes.
• Serve immediately, garnished with parsley, if desired.