Ingredients:

  • 2 medium zucchini, sliced into 1/2-inch rounds (approx. 1 lb / 450g)
  • 1 medium yellow squash, sliced into 1/2-inch rounds (approx. 1 lb / 450g)
  • 3 cloves garlic, minced (15g)
  • 3 tbsp unsalted butter, melted (42g)
  • 2 tbsp extra virgin olive oil (30ml)
  • 1 tsp kosher salt (5g)
  • 1/2 tsp black pepper (2g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 tbsp dried Italian seasoning (3g)

Instructions:

  1. Toss sliced zucchini and yellow squash in a large bowl with melted butter, olive oil, minced garlic, salt, pepper, and Italian seasoning. Note: Make sure every slice is glistening with oil to prevent sticking.
  2. Cut six large squares of heavy duty aluminum foil.
  3. Divide the vegetable mixture evenly among the six foil squares.
  4. Sprinkle the grated Parmesan cheese over the top of the vegetables in each square.
  5. Fold the sides of the foil up and pinch the edges tightly to create a sealed pouch. Note: Leave about an inch of headspace so the steam can move.
  6. Place the packets on grill grates over medium heat (200°C / 400°F).
  7. Grill for 10–15 minutes until the zucchini feels tender when pressed from the outside.
  8. Remove packets using tongs and let them sit for 2 minutes before opening.