This Grilled Squash and Zucchini is cooked in a foil pack and makes a perfect quick and easy side dish for summer grilling.
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Why this recipe works
You can never have too many quick and easy side dishes in your bag. Simple grilled veggies like this foil pack squash are perfect for letting the fresh summer veggies shine.
Using a foil pack also allows you to add a little butter, which melts during cooking, so the veggies are infused with buttery flavor as they cook.
And my favorite benefit of the foil pack is that clean up is a breeze. No dirty pots and pans, just toss the foil and you're done!
Ingredient Notes
The squash and zucchini are the stars of the show here. When choosing your veggies look for ones that are smaller in size, firm, and free from blemishes or cuts in the skin.
How to cook zucchini and squash in a foil pack
- Rinse and dry your squash and zucchini. Trim off the ends and discard then slice into ¼ to ½ inch thick rounds.
- Pile the veggies in the center of a sheet of tin foil that is around twice as long as your pile. Mine was around 18-20 inches long. Season with salt and pepper then scatter chunks of butter over top.
- Bring the long sides of the foil together and fold the last inch of the edges over each other to seal them together. I usually crinkle the fold to help it hold better.
- Then fold the edges up on each end until you get just about to the veggies inside. You want the pouch snug, but not so tight that they'll bust out of the foil.
How to cook veggies in foil packs
- Heat your grill to medium-high heat and place the foil pack directly over the heat.
- For crisp veggies, cook for around 8 minutes, flipping occasionally. For softer veggies cook for 10-12 minutes.
- Transfer the foil pouch to a plate and carefully open the pouch. There will be a lot of hot steam when you open the pouch, so it's best to cut it open with a knife or use a towel to protect your hands.
Recipe Variations
This simple recipe can be leveled up with some additions for more flavor. Try adding in minced garlic or diced onion to the pouch. Or after cooking top with finely shaved parmesan cheese or a squeeze of lemon juice.
What to serve with foil pack veggies
This quick and easy squash and zucchini side dish is perfect with all of your summer grilling favorites. A few of my favorite main dishes to serve with these are:
- Spinach and Feta Turkey Burgers
- Grilled Chicken with Cilantro Lime Marinade
- Grilled Flank Steak
- Grilled Bone-In Pork Chops
Recipe Tips and FAQs
Store leftovers in an airtight container and refrigerate for up to 5 days. Leftovers can be reheated in a saute pan over medium heat or in the microwave.
I do prefer heavy duty foil for making foil packs. It is less likely to tear when you're flipping during the cooking process.
The heat and steam builds up in the foil pack while cooking and will continue cooking the veggies after removing the pouch from the grill. Be sure to open the pouch to release the steam to avoid over cooking and ending up with soggy squash.
📖 Recipe
Grilled Squash and Zucchini in Foil Packs
Equipment
Ingredients
- 2 small zucchini
- 2 small squash
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons butter, cut into small chunks
Instructions
- Rinse and dry your squash and zucchini. Trim off the ends and discard then slice into ¼ to ½ inch thick rounds.
- Pile the veggies in the center of a sheet of tin foil that is around twice as long as your pile. Mine was around 18-20 inches long. Season with salt and pepper then scatter the chunks of butter over top.
- Bring the long sides of the foil together and fold the last inch of the edges over each other to seal them together. I usually crinkle the fold to help it hold better.
- Then fold the edges up on each end until you get just about to the veggies inside. You want the pouch snug, but not too tight.
- Heat your grill to medium-high heat and place the foil pack directly over the heat.
- Cook for around 8 minutes, flipping occasionally. For softer veggies cook for 10-12 minutes.
- Transfer the foil pouch to a plate and carefully open the pouch. There will be a lot of hot steam when you open the pouch, so it's best to cut it open with a knife or use a towel to protect your hands.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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