Food Network’s zucchini, squash and tomato packets and The Pioneer Woman’s yummy grilled zucchini are two easy recipes for grilled zucchini. The first recipe calls for grilling the vegetables in a foil pouch, and the latter makes a simple marinade in a plastic bag.
To prepare Food Network’s recipe, slice 1 zucchini, 1 yellow squash and 5 plum tomatoes into 1/4-inch rounds; then, combine them with 1 sliced Vidalia onion and 1 cup of grated sharp white cheddar cheese in a large bowl. Add 2 tablespoons of olive oil, toss to combine, and season with salt and pepper. Brush a 24-inch piece of foil with olive oil, place the vegetable mixture on top, and fold up the foil to seal the contents in a packet. Place the packet on a preheated grill for seven minutes; then, flip the packet over, and grill for an additional five to seven minutes. Open the grilled pouch, and sprinkle 1/4 cup of fresh basil on top.
To make The Pioneer Woman’s recipe, cut the tops and bottoms off of 6 medium-sized whole zucchinis, and then cut them in quarters, lengthwise. Place them all in a large plastic zipper bag, and add 1/4 cup of olive oil, 1 teaspoon of salt and pepper, 1 tablespoon of lemon zest and the juice of 2 lemons. Seal the bag, toss it around to coat the zucchini, and let it marinate for 15 to 20 minutes. Prepare a grill to medium-low heat, and then grill the zucchini pieces on all three sides until tender. Make a lemon salt by adding 1 tablespoon of salt to the remaining lemon zest, and sprinkle it over the grilled zucchini pieces before serving.