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Zucchini & Summer Squash Grill Packets

Zucchini, Summer Squash, and Onions 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.

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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 will become one of your favorite ways to prepare zucchini and summer squash!

ABOUT THIS RECIPE (per serving)

Gluten FreeVegetarianHealthy Choices
Servings:  10
AVG. Maker RATING: 
5 from 3 votes
Write a Recipe Review
Prep Time :15 minutes
Cook Time :25 minutes
Total Time :40 minutes
Course : Dinner, Side Dish
Cuisine : American
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 50
Fat 3.2
Carbohydrates 4.1
Protein 1.3

When the zucchini and summer squash grow plentiful in the garden, I always look 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.

Delicious and easy foil packets cooked on the grill make a yummy side dish for just about any meal. Don’t have a grill? You can also make this recipe in the oven.

No kidding. These zucchini, summer squash, and onion grill packets make the easiest recipe ever! One of its best parts is that there’s no messy cleanup.

How to pick the perfect size zucchini...

For the best zucchini and squash, you need to pick them when they are small in diameter. A simple gauge to measure is to use your thumb and middle finger, wrapping your fingers around the broadest part of the vegetable. There should be no more than half to one inch larger than your fingers can wrap around for the best size. Picking smaller-sized zucchini will also help in staying on top of using up these prolific seasonal beauties.

Zucchini & Summer Squash Grill Packets Step 1
This aluminum bowl was my Grandma Upson's. It's at least 50-years old. I have so many great food memories of potato salad, popcorn, and lots more being prepared and served up in this pretty old-timey aluminum bowl!

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How to make zucchini and summer squash grill packets...

After picking, it’s time to slice them. I like to slice them into approximately ¼-inch thick coins or slices when preparing. 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. Using just a little jalapeno is the secret ingredient 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 two sheets of aluminum foil (one for the top and another for the bottom) that are big enough to allow some room inside for air to circulate. Then, seal the edges tight to avoid the contents from falling out.

Zucchini & Summer Squash Grill Packets Step 2
I love the beautiful colors in this dish! The yellow color of the summer squash, the green of the zucchini, and the purple in the onion make this dish a feast for your eyes as much as for your mouth. I think it's fun to bring colorful food to the table for your family to enjoy... Don't you?

How long to grill the packets...

I usually put the grill packets onto the grill 20-30 minutes before I know the meat will be ready.

After the packets have been grilled for 10-15 minutes, peel back an edge of the foil (if using a foil pan) and stir the contents quickly. If you’re using a foil packet, carefully flip the packets over occasionally to ensure even grilling.

The total grill magic happens in about 20 to 30 minutes. I like to serve this zucchini side dish to the family, topped with a sprinkle of parmesan cheese for garnish. Enjoy!

XXO

Kymberley

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Zucchini & Summer Squash Grill Packets

Zucchini and Summer Squash cooked on the grill is an easy side dish for just about any summer meal. Don’t have a grill? You can also make this recipe in the oven.
Kymberley @GfreeDeliciously
5 from 3 votes
Tried this recipe? Please leave a comment and/or ★ rating!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Side Dish
Cuisine American
Servings 10
Calories 50 kcal

EQUIPMENT

  • Foil pan or two sheets of heavy aluminum foil
  • Large mixing bowl

INGREDIENTS
 
 

  • 2 small Summer Squash
  • 2 small Zucchini
  • 1 medium Red Onion
  • 1 medium Jalapeno Pepper cored, seeded and minced
  • 1 tablespoon Garlic minced
  • 1 tablespoon fresh Basil chopped
  • ¼ cup Whole Grain Mustard
  • 2 tablespoons Butter sliced
  • Salt and Pepper
  • Parmesan Cheese to garnish
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INSTRUCTIONS
 

  • 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!
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YOUR OWN NOTES

KITCHEN 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!

Nutrition

Calories: 50kcalCarbohydrates: 4.1gProtein: 1.3gFat: 3.2gSaturated Fat: 1.9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.8gTrans Fat: 0gCholesterol: 7.6mgSodium: 47.8mgPotassium: 247.3mgFiber: 1.1gSugar: 2.7gVitamin A: 34.6IUVitamin C: 18.4mgCalcium: 19.6mgIron: 0.4mg
Keyword quick and easy, summer, summer squash, zucchini

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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2023 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • 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 cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

Gfree cooking, health, and wellness ARE my life. And this little corner of the internet is where I share what I’ve learned – Where my passion IS to nourish everyday GfreeDeliciously!

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