Zucchini, Summer Squash & Onion Grill Packets
There’s nothing easier than Zucchini, Summer Squash and Onions cooked on the grill in foil packets. These grill packets packed with flavor are sure to become one of your favorite ways to prepare zucchini and summer squash this summer!
When the zucchini and summer squash are growing plentiful in the garden, I’m always looking for creative ways to make and enjoy them. This recipe has become one of our family favorites for getting veggies to the table with minimal prep time.
No kidding. These zucchini, summer squash, and onion grill packets make the easiest recipe ever! One of the best parts about it is that there’s no messy cleanup.
For the best zucchini and squash, you need to pick them when they are small in diameter. A simple gauge is to use your thumb and middle finger, wrapping your fingers around the widest part of the vegetable. For the best size there should be no more than half to one-inch larger than your fingers can wrap around. Picking the vegetables smaller will also help in staying on top of using up these prolific seasonal beauties.
When preparing, I like to slice them into approximately ¼-inch thick coins or slices. That size works well for the onions too.
Next, mince the jalapeno and add to the bowl. Don’t worry, the heat from the jalapeno will disappear, and the slightly spicy flavor will remain. And using just a little jalapeno is the secret ingredient here to making these grill packets savory and delicious.
The final prep step is to add the garlic, basil, and mustard into the bowl and give everything a good toss to coat.
Dump everything over into an 8×8 square foil pan. Top with the butter and cover the pan with aluminum foil.
If you don’t have a foil pan, you can always use two sheets of aluminum foil to make a foil packet. You’ll want to use sheets plenty big to allow for some room inside for air to circulate and seal the edges tight to avoid the contents from falling out.
I usually put the grill packets onto the grill 20-30 minutes before I know that the meat will be ready.
After the packets have been grilling for 10-15 minutes, peel back an edge of the foil (if using a foil pan) and give the contents a quick stir. If you’re using a foil packet, carefully flip the packets over occasionally to assure even grilling.
The total grill magic happens in about 20 to 30 minutes. I like to serve this zucchini, summer squash, and onion side dish to the family topped with a sprinkle of parmesan cheese for garnish. Enjoy!
Zucchini & Summer Squash Grill Packets
- Foil pan or two sheets of heavy aluminum foil
- Large mixing bowl
- Preheat the grill to 350ºF according to manufacturer instructions.
- Wash the vegetables, slice the summer squash and zucchini into coins into a large bowl. Slice and add the onion, and the minced jalapeno.
- Add the garlic, basil, and mustard, and toss to coat.
- 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.
- 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.
- 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 on a cookie sheet in the oven at 400ºF for 20-30 minutes.
- Before opening the packets, poke a few holes into the top of the foil with a fork to vent the steam. Be careful as it will be very hot and the steam could burn you! Serve the vegetables straight from the foil packets or family-style in a serving dish or on a platter. Top with a sprinkle of parmesan cheese for garnish. Enjoy!
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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