Step 1

Cut zucchini and yellow summer squash into slices about 1/4 inch thick. Try and keep them even in size so they'll cook evenly. You don't need to peel them first.

Step 2

Place zucchini and onions on a piece of heavy-duty aluminum foil, or a double layer of regular aluminum foil. Make sure the foil is big enough for the zucchini to be spread out no thicker than a triple layer. You don't need to arrange them, you just don't want the packet to be too thick. Make sure the foil is big enough to create a packet.

Step 3

Add sliced onion, tomatoes, eggplant, or herbs if you'd like.

Step 4

Sprinkle with season salt and pepper. Cut butter into slices and set on top of veggies.

Step 5

Bring edges of the packet up and fold over three times to seal. Fold edges to seal.

Step 6

Place packet on the heated grill (I put them on the grill when I put my meat on the grill). Continue cooking zucchini for about 12 minutes. See the chart below for cooking time and temperature suggestions.

Step 7

Remove from the grill and leave the packet closed for a couple minutes to let it steam. Be careful when opening the packet because steam will escape.

Step 8

Top with chopped herbs and grated parmesan cheese if desired