Zucchini and summer squash are light, earthy flavored vegetables. When they are raw they have firm, white flesh and a smooth, hard green of yellow skin. When cooked correctly, they take on a whole new flavor and texture. Squash and zucchini will soak in all herbs and spices that they are cooked with, and their flesh will become slightly translucent and incredibly tender. Grilling squash and zucchini in a foil pack will steak the vegetables to make them tender, flavorful and perfectly cooked.
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Cut 4 squares of aluminum foil -- 12 inches by 12 inches -- and set aside.
Turn the grill on medium heat.
Slice the ends off of the zucchini and squash. Cut them in half lengthwise and then thinly slice into half circles.
Distribute the zucchini and squash evenly and place in the center of each aluminum foil square. Sprinkle generously with salt, pepper and minced garlic. Place one tablespoon of butter in the center of each bunch of squash.
Take two sides of the foil and bring up to the center so they meet. Roll down together until they almost touch the squash. Fold in the other sides to seal.
Place the foil packets on the grill and close the cover. Let cook for 15 to 20 minutes or until the squash is tender and translucent. Remove with tongs and serve immediately.
Things You'll Need
1 large zucchini
1 large summer squash
3 garlic cloves, minced
4 tablespoons butter
4 large squares aluminum foil, 12 inches by 12 inches
Open the foil packs slowly and carefully to avoid steam burns.