Ingredients:

  • 2 medium zucchini, sliced into ½ inch rounds (approx. 1 lb / 450g)
  • 1 medium yellow squash, sliced into ½ inch rounds (approx. ½ lb / 225g)
  • 3 tbsp (42g) unsalted butter, melted
  • 2 cloves garlic, minced
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tsp (2g) dried oregano
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. In a large bowl, whisk together the melted butter, minced garlic, Parmesan, oregano, salt, and pepper.
  2. Toss in the zucchini and squash slices, stirring until every piece is coated in the butter mixture.
  3. Tear four large squares of heavy-duty aluminum foil and divide the vegetable mixture evenly among the sheets.
  4. Fold the sides of the foil upward and pinch the edges tightly to create a sealed pouch, leaving a small pocket of air inside for steam circulation.
  5. Place the foil packets over medium-high grill heat (approx. 400°F / 200°C) and grill for 10 minutes.
  6. Remove from heat when packets puff up and zucchini feels tender when pressed with tongs; open carefully to avoid steam burns.