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Grilled Zucchini Packets

By David Bowers
Published: September 1, 2009
Photo by John and Tanya Bäck
Tender young zucchini have a delicate flavor that is highlighted by the light smoky taste of grilling in foil packets. You can use canned Parmesan, but grated Asiago or pecorino adds a bit more tang to the finished dish. Serve with bread to mop up the juices!

Serves 4-6.

What you Need:

  • 2 pounds young, tender zucchini
  • 2 cloves garlic, minced
  • Olive oil
  • White wine
  • Chopped fresh parsley, basil or thyme (or a combination)
  • Salt and pepper
  • Red pepper flakes
  • Shredded Asiago or pecorino romano


  1. Preheat a gas grill on high with the lid down for 10 minutes, or prepare a medium-hot charcoal fire.
  2. Scrub the zucchini and then slice as thinly as possible. Divide among six 12-inch squares of heavy-duty aluminum foil and sprinkle with garlic.
  3. Drizzle each packet with olive oil and a few tablespoons white wine. Sprinkle with herbs, salt and pepper and red pepper flakes to taste.
  4. Seal each packet up tightly and grill over direct high heat for about 10 minutes. Remove to a platter and let stand for 5 to 6 minutes.
  5. To serve, let each diner open their packet on their own plate to avoid losing all the yummy juices, and sprinkle with grated Asiago or pecorino.

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