Squash Foil Packets Recipes

EASY GRILLED ZUCCHINI AND SQUASH FOIL PACKETS

Steps:

• Mix mustard, butter, Parmesan, basil and garlic powder in a large bowl until well blended.
• Add zucchini, squash and onions; toss to coat well.
• Divide vegetable mixture evenly among sheets of aluminum foil.
• Bring up sides of foil; double fold top and ends to tightly seal each packet.
• Grill packets over medium-high heat 10 to 12 minutes or until zucchini is tender.
• Sprinkle with additional Parmesan cheese before serving, if desired.

ZUCCHINI FOIL PACKETS

Steps:

• Preheat a gas or charcoal grill over high heat.
• Whisk together butter, Parmesan, basil and oregano; season with salt and pepper to taste.
• Divide zucchini among 3 or 4 sheets of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon butter mixture over zucchini. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
• Place foil packets on the grill and cook until just cooked through, about 15 to 20 minutes.
• Serve immediately, garnished with parsley, if desired.

GRILLED LEMON PEPPER HALIBUT AND SQUASH FOIL PACKS

Steps:

• Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 teaspoon of the basil, 1/2 teaspoon of the lemon pepper and 1/2 teaspoon of the seasoned salt.
• Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets over medium heat 15 to 20 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.

GRILLED ZUCCHINI AND SQUASH IN FOIL PACKET

Steps:

• Chop zucchini and squash into 1/4 inch disks. Chop onion (if using) and add all vegetables to medium mixing bowl.
• Sprinkle seasoning over vegetables in bowl and toss to coat veggies evenly.
• Spread vegetables on one large sheet of foil. (Foil must be large enough to fold back over the top of the vegetables and seal well around the three open edges. If this is not possible, you can always place a second sheet on top of the vegetables and very carefully seal up all the sides.)
• Spread around 6 pats of butter over the top of the vegetables.
• Seal the foil packet.
• Place packets on the top rack over medium heat on a gas or charcoal grill for 15 -20 minutes, flipping once. Vegetables should receive indirect heat. Keep sides of grill rack pulled up to retain heat. (You can grill meat on the lower rack at the same time, if desired. If you need to crank the heat up, the vegetables will not need as much cook time. Reduce by 2-3 minutes. If you are reducing the heat, you may need to add a few minutes cook time.)
• Place large foil packet in a single line on an ungreased cookie sheet with rims. Bake for 25 minutes in a pre-heated 375 oven. Zucchini and squash should be mostly soft and tender.
• When serving the vegetables from the grill or the oven, be careful while opening as steam will be intense and corn will be hot.

SQUASH FOIL PACKETS

Steps:

• Preheat oven to 375F.
• In the center of a large sheet of non-stick foil, place 1/4 of the onion, squash/zucchini & bell pepper. Spray with approximately 5 sprays of butter. Season to taste ( I use Lawry's seasoning salt & Mrs Dash).
• Take another sheet of foil and place on top of veggie mix. Fold around the edges to make a foil packet.
• Repeat these steps 3 more times with remaining ingredients. Place all 4 foil packets on a sturdy baking sheet and cook in a preheated oven for approximately 30 minutes. Remove from oven & vent foil packets.
• In a large bowl, place 3 unwrapped Laughing Cow cheese wedges & microwave for approximately 30 seconds or until softened. Stir well. Add the veggies into the cheese mixture, one foil packet at a time; stir well after each addition to coat. Serve warm.

CHICKEN 'N' SUMMER SQUASH PACKETS

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with 1/8 teaspoon each salt and pepper. Cut eight 15x12-in. rectangles of heavy-duty foil; place one rectangle on top of another to make four. Divide onion slices among the four rectangles; top with chicken, mustard, zucchini, yellow squash and mushrooms. , Combine the basil, garlic powder, paprika and remaining salt and pepper; sprinkle over vegetables. Dot with butter. Fold foil around vegetable mixture and seal tightly. Place packets on a baking sheet., Bake at 425° for 25-30 minutes or until a thermometer reads 165°. Open foil carefully to allow steam to escape. Sprinkle with Parmesan cheese.