Late Summer Foil Pouch Series: Quick Zucchini Parm

August 24, 2020

Late Summer Foil Pouch Series: Quick Zucchini Parm

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Quick Zucchini Parm

This vegetarian dish is so simple but really makes great use of quick cooking, garden fresh zucchini. Add more or less pepper flakes based on how spicy you like it. This is a delicious side dish and can be served hot or at room temperature.

Ingredients:

  • 3 tbsp. butter, melted
  • 1 tbsp. Well Seasoned olive oil
  • ¼ cup freshly grated Parmesan
  • 2 cloves of garlic, minced
  • Kosher salt and freshly cracked black pepper, to taste
  • 4 medium size zucchinis, cut into ¼ inch thick rounds
  • ¼ teaspoon crushed red pepper flakes
  • 2 sprigs of fresh basil, chopped

Instructions:

  1. Heat your BBQ to about 400F.
  2. Cut four sheets of foil, about 12-inches long. In a large bowl, mix the melted butter, olive oil, Parmesan cheese, and garlic. Add the sliced zucchini and toss to combine. Season with salt & pepper.
  3. Divide the zucchini into 4 equal portions and add to the center of each foil in a single layer, sprinkle with red pepper flakes. Fold the sides of the foil, covering completely and sealing the packets closed. Place foil packets on the grill and cook until just cooked through, about 12 minutes.
  4. Served immediately, garnished with fresh basil.

Prep Time: 10 Minutes.

Cook time: 12 Minutes




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