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Grilled Zucchini Foil Packs

Grilled zucchini foil packs deliver tender, garlicky zucchini in steam-burst packets, finished with herb butter and melted parmesan. Cook on the grill for an easy, no-mess side that stays juicy inside sealed foil.
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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: 240
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 medium zucchini Slice into 1/2-inch coins.
Onion
  • 1 medium onion Slice into rings.
Cherry tomatoes
  • 1 cup cherry tomatoes
Butter
  • 3 tbsp butter Cut into pats.
Garlic
  • 4 cloves garlic Minced.
Italian seasoning
  • 1 tsp Italian seasoning
Red pepper flakes
  • 0.25 tsp red pepper flakes
Salt and black pepper
  • 0.25 tsp salt and black pepper To taste.
Parmesan cheese
  • 0.25 cup parmesan cheese, grated
Fresh herbs
  • 1 fresh herbs for garnish

Equipment

  • 1 sheet pan

Method
 

Preheat and portion
  1. Preheat your grill to medium-high, aiming for steady heat before you cook. Keep the lid closed to build temperature quickly.
  2. Divide the zucchini, onion rings, and cherry tomatoes evenly among four large sheets of heavy-duty aluminum foil. Aim for even layers in each packet so everything cooks at the same pace.
Season and seal packets
  1. Top each portion with butter pats, then add minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Spread ingredients across the vegetables so the flavor hits every bite.
  2. Fold the foil tightly to seal into packets, pressing the edges closed to prevent steam from escaping. Check for gaps by gently squeezing along the seams.
Grill and finish
  1. Grill over direct heat for 18–20 minutes until the zucchini is tender. Look for visible steam building inside and softened edges on the zucchini through the foil.
  2. Carefully open packets away from you—the steam is very hot. Keep the foil angled so the burst of steam rises upward as you lift the top.
  3. Top with grated parmesan and fresh herbs, letting the cheese melt over the hot zucchini. Serve in the foil with any melted juices pooled inside.

Notes

For best texture, slice zucchini into consistent 1/2-inch coins so they all become tender by the 18–20 minute grill window. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet or microwave until warmed through (parmesan may firm slightly). Freeze is not recommended because zucchini can soften too much. If you want a lighter option, use plant-based butter and a reduced amount of parmesan while keeping the garlic and seasonings the same.