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Zucchini & Summer Squash Grill Packets
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Zucchini & Summer Squash Grill Packets

Zucchini and Summer Squash wrapped in foil packets and cooked on the grill is an easy side dish for just about any meal. Don’t have a grill? You can also make this recipe in the oven.

When the zucchini and summer squash are plentiful in my garden I’m always looking for creative ways to make and enjoy them. This recipe is one of my favorites for getting it to the table with minimal prep time. The grandchildren love it too and can devour the entire batch in no time flat!


G-Free Deliciously

G-Free Deliciously

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Zucchini & Summer Squash Grill Packets

Zucchini & Summer Squash Grill Packets

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Zucchini & Summer Squash Grill Packets

Zucchini & Summer Squash Packets on The Grill

Course: Side Dish
Cuisine: American
Keyword: Basil, Garlic, Grill, Onion, Summer Squash, Vegetables, Veggies, Zucchini
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Calories: 50 kcal
Author: G-Free Deliciously | Kymberley Pekrul
Zucchini and Summer Squash wrapped in foil packets and cooked on the grill is an easy side dish for just about any meal. Don’t have a grill? This recipe can also be prepared in the oven.


  • 2 Small Summer Squash cut in coins
  • 2 Small Zucchini Squash cut in coins
  • 1 medium Red Onion sliced
  • 1 pepper Jalapeno Pepper minced
  • 1 Tablespoon Garlic minced
  • 1 Tablespoon fresh Basil chopped
  • 1/4 Cup Mustard, whole grain
  • 2 Tablespoons Butter divided


  1. Preheat the grill to 350ºF according to manufacturer instructions.
  2. Wash the vegetables, slice the summer squash and zucchini into coins into a large bowl. Slice and add the onion, and the minced jalapeno.

  3. Add the garlic, basil, and mustard, and toss to coat.

    Mix Ingredients together in a bowl.
  4. In this step, you can either dump the vegetables into an 8x8-inch aluminum foil pan or tear two large squares of aluminum foil and place half of the mixture on each piece. 

    Put the mixed ingredients in a foil pan or packet and cover with the foil sealing the edges tightly.
  5. Divide the butter equally over the vegetables. Place foil over the top of the vegetable mixture, wrap edges and seal tightly to form the packet for grilling.

  6. Place on the preheated grill for 20-30 minutes or until the vegetables are fork tender. If you don’t have a grill, bake the vegetable packets in the oven at 400ºF for 20-30 minutes.

Recipe Notes

This recipe also works well with other vegetables. Red potatoes, blue potatoes, sweet potatoes, mushrooms, broccoli, and carrots are among the favorites at our house when we want to mix it up a bit. Feel free to get creative using Italian or ranch dressing instead of the mustard. Swap out other fresh herbs for the basil or add herbs and spices in place of the dressing or mustard and let your inner-cook soar!

Copyright © 2018 Kymberley Pekrul | G-Free Deliciously |

This post may contain affiliate links, which means that G-Free Deliciously may receive a small commission from purchases made when you begin your shopping experience after following the links provided. Rest assured, when shopping with our affiliate partners you will still get all of their great service, product guarantees, and your prices remain the same, no matter what.  Thanks for supporting G-Free Deliciously!

Any products which have been gifted or provided gratis to G-Free Deliciously for review is noted with an asterisk (*) or c/o (courtesy of) at the bottom of the post and are only posted if a good fit for the G-Free Deliciously aesthetic and content. Any sponsored giveaways or posts will be noted as such. Please know that all opinions and ideas expressed are entirely my own and do not reflect the opinions of any organizations that I am affiliated with.

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Kymberley Pekrul


  • The activities I to do most are cooking, being creative with food, gardening, quilting, sewing, and writing!
  • In my life, I have traveled to 31 of the states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting. Among the places, I’ve lived in Arizona, California, Michigan, and Wisconsin.
  • As a little girl I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to make was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them 🙄  Learn more →


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hey! i’m so
 Happy to Meet You!

I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.  
Learn more →

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