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Grilled Zucchini in Foil

Grilled zucchini in foil delivers tender, garlicky zucchini coins steamed inside a sealed packet and finished with herb butter and parmesan. Open the foil at the grill to release a cloud of steam for no-flip, juicy BBQ foil vegetables.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 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
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Finish
  • 0.25 cup parmesan cheese grated
  • 2 tbsp fresh parsley chopped
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 aluminum foil

Method
 

Prep and assemble the foil packet
  1. Preheat the grill to medium-high (or preheat the oven to 425°F). This ensures fast tender steaming once the packet hits the heat.
  2. Lay a large sheet of heavy-duty aluminum foil on a work surface. Place it so you can fold up and crimp the edges tightly.
  3. Place the zucchini rounds in the center of the foil. Arrange them in an even layer so everything cooks at the same rate.
  4. Top with garlic, butter pats, Italian seasoning, red pepper flakes, salt, and black pepper. Distribute the seasonings across the zucchini for even flavor.
  5. Fold foil up and crimp the edges tightly to seal into a packet. The seal should be snug so steam stays trapped.
Cook and finish
  1. Grill over direct heat 18–20 minutes until the zucchini is tender (or bake 20 minutes in the oven). You want the packet to steam through until the coins pierce easily.
  2. Carefully open the packet away from you—top with parmesan and parsley. Let the steam release as you add the cheese so it melts on the hot zucchini.
  3. Serve immediately with lemon wedges. Squeeze over just before eating for bright acidity.

Notes

Pro tip: keep the packet sealed and crimp edges well—steam is what makes the zucchini tender without flipping. Refrigerate leftovers up to 3 days; rewarm gently in a covered pan or microwave until hot. Freezing isn’t recommended because zucchini can soften too much. For a lighter option, use olive oil instead of butter and add parmesan after heating.