Is there anything better than summer nights, enjoying the outdoors, eating dinner fresh off the grill? Not really. But here’s what’s not fun…trying to manage the grill while running back and forth between the patio and the kitchen to check up on the stove! Inevitably, you end up burning the food on the grill or boiling over pots. So I learned a long time ago to just plan entire meals I can grill. I love being able to make everything outside without stressing about what’s going on inside. And this Grilled Zucchini Tomato Parmesan is my go to recipe when I need a quick and easy summer side dish.
Now when I say I learned a long time ago that it is easier to just make the whole meal on the grill, it was of course by watching my mom create awesome summer meals. I definitely got my love of grilling from her…as soon as the weather started to get a little warmer, my mom would grill at least 3 or 4 nights a week until the late fall.
One of her secret weapons for great grilled side dishes is foil packets. When you dice up veggies, add some simple seasonings and wrap it all up in a foil packet, you get easy, flavor-packed side dishes that you can grill right along your meats or poultry. And you can prepare these to suit your family’s needs. Have a picky eater or dietary restrictions? Make individual packets and you can customize…just leave out the tomatoes or skip the cheese!
Grilled Zucchini Tomato Parmesan foil packets combine some of the best flavors of summer. If you can, head to a local farm stand or market and get fresh squash, cherry tomatoes and herbs. I could eat tomatoes like candy all summer long!
These packets couldn’t be easier to make. First slice up the zucchini into bite sized pieces. Smaller pieces cook faster and more evenly. Then halve the cherry tomatoes. If you are using fresh herbs, chop them up into confetti-sized pieces. Any herbs you like would work in this recipe; I love basil and oregano. If you aren’t using fresh, then use Italian Seasoning.
Once you have everything diced and chopped, make the foil packets. If I remember, I’ll get heavy duty foil during the summer months specifically to make foil packets for the grill. But when we’re out or I forget, I’ll just double up two sheets of regular foil. Pile the veggies and herbs into the center of the foil, dot with a few pieces of butter, a sprinkle of parmesan cheese, and then fold and seal the packet.
I usually let veggies get a head start on the grill so they have time to get nice and tender. Place the foil packet(s) off to one side, over medium heat, for about 20 minutes. You can take a peak inside to check for doneness, but be careful! Hot steam will escape when you open the packet. When the Grilled Zucchini Tomato Parmesan packets are ready, use grill tongs to remove from the grill and serve!
- 4 medium zucchini
- 1 c. cherry tomatoes
- 2 cloves garlic, minced
- 4 tsp. Italian seasoning (1 tsp. per packet)
- 4 T. butter
- 4 T. grated parmesan cheese (1 T. per packet)
- Wash and slice the zucchini into bite sized chunks.
- Wash and halve the cherry tomatoes.
- Make the foil packets: divide the veggies into 4 and pile into the center of the foil. Dot with a few pieces of butter, sprinkle with Italian seasoning and Parmesan cheese, and then fold and seal the packets.
- Place the foil packets off to one side, over medium heat, for about 20 minutes.
- You can take a peak inside to check for doneness, but be careful! Hot steam will escape when you open the packet.
- Using grill tongs, remove packets from the grill and serve!