We’re a few weeks into the hot weather here in southern CT and we’re already avoiding cooking inside!
That means lots of cold meals and preparing our hot meals on the grill (or in the microwave or toaster oven like baked potatoes and pita pizzas).
Zach is the grill-master of our house and this is his recipe! Next time I want to try cooking the zucchini directly on the grill.
Note: the more zucchini you do, the larger or the more foil pouches you’ll need and/or the longer it will take to cook! I did three zucchini in one large pouch and it was finished in 20 minutes.
Fueling notes:
- These are an easy way to get some color and fiber into your meal. I love leftover zucchini over pasta with parmesan cheese!
The Stuff
- Zucchini (~1/2-1 per person)
- Drizzle of vegetable oil
- Salt and pepper to taste
The Steps
- Slice zucchini into quarter-inch rounds
- Arrange the rounds about 1 inch from the edges on a sheet of foil large enough to cover the top of the zucchini as well
- Drizzle with oil and sprinkle with salt and pepper. If you’re doing a lot of zucchini, season half of the zucchini before adding the top layer
- Fold over the edges of the top and bottom layers of foil at least twice
- Place the foil pouch on a heated grill and cook at medium high heat for 10-20 minutes (depending on how many zucchini you do)
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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