Zucchini is growing like crazy. Everyone at the farmer’s market is selling it and it’s popping up in gardens all over the place. I like zucchini but I don’t know many ways to prepare it. I usually just saute it on the stove and grill it with some meat for kabobs.
I’m always trying to find new and exciting ways to enjoy zucchini. It doesn’t have a lot of flavor on its own so it soaks up any flavor you add to it. Since it’s summer I wanted to find some way to make the zucchini out on the grill so it would get that smokey flavor.
I found a recipe for a foil packet. I’m no stranger to foil packets and I find that they are an easy way to cook on the grill. In fact, we’ve been making frozen french fries on the grill using the foil packet method. It’s also a great way to cook potatoes, other vegetables, or even fish on the grill.
What I liked best about this recipe was that it was simple but sounded really good. Basically it’s butter flavored with seasonings and Parmesan cheese then placed on the grill. The butter melts while it’s on the grill and flavors the zucchini while the Parmesan cheese melts and sticks to the zucchini.
I had some yellow squash in the refrigerator as well so I tossed that in with the zucchini and had my husband throw the packet on the grill. It smelled amazing when he brought it inside. The zucchini and squash was perfectly steamed and was flavored with butter, garlic, and Parmesan cheese. It was a really delicious side dish and my husband and I both had seconds!
- 1 large zucchini, cut into ½ inch rounds
- 1 large yellow squash, cut into ½ inch round
- ¼ c. butter, softened
- ¼ c. freshly grated Parmesan cheese
- 1 t. oregano
- 1 t. parsley
- 2 garlic cloves, minced
- salt and pepper
- Heat a grill to medium high heat.
- In a small bowl combine the butter, Parmesan cheese, oregano, parsley, garlic, salt, and pepper. Mix well.
- Tear off two pieces of foil, about 18 inches long. Center the zucchini and squash in the middle of the foil.
- Spread the butter mixture all over top of the zucchini and squash. Fold up the sides of the foil leaving an inch or two vent in the top.
- Place the foil packet on the grill and cook for 15-20 minutes. Remove from grill and serve immediately.
Labor Day Menu Ideas
Scrumptious Labor Day Sides and Starters
- Foil Pack Grilled Potatoes by Hardly A Goddess
- Four Bean Salad by A Day in the Life on the Farm
- Jalapeno Popper Deviled Eggs by Sunday Supper Movement
- Pasta Salad with Baby Spinach and Sun-Dried Tomatoes by Simple and Savory
- Sausage and Peppers Salad by Cindy’s Recipes and Writings
- Shelly’s Pasta Salad by Soulfully Made
- Sour Cream and Onion Potatoes by Cricket’s Confections
- Thai Spiced Shrimp Cabbage Coleslaw by Food Lust People Love
- Watermelon Caprese Skewers by Eat, Drink & Be Tracy
- Zucchini Parmesan Foil Packets by Hezzi-D’s Books and Cooks
Delicious Labor Day Entrees
- BBQ Chicken with Sweetcorn and Chorizo Salsa by Sprinkles and Sprouts
- Fabulous Greek Burgers with Feta and Tzatziki Sauce by My Blissful Mess
- Grilled Hasselback Fajita Chicken by Fantastical Sharing of Recipes
- Maple Turkey Burger with Cheddar, Bacon and Apple by Caroline’s Cooking
- Pork Spiedini Hoagie by A Kitchen Hoor’s Adventures
- Sous Vide Sirloin Steak with asparagus by Our Good Life
- Sriracha Deviled Crab Sandwich with Key Lime-Bacon Slaw by Gourmet Everyday
- Tom’s BBQ Spare Ribs by Recipes Food and Cooking
- Vietnamese Grilled Steak Salad by Palatable Pastime
Luscious Labor Day Desserts
- Blueberry Crisp Bars by Pies and Plots
- Fudgy Brownie Trifle with Chocolate Mousse by That Skinny Chick Can Bake
- Gluten-Free Chirashi Sushi Dessert by NinjaBaker.com
- No Bake Banana Split Pie by This is How I Cook
- Watermelon Treats by The Freshman Cook
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