Barbecue Zucchini

    45 minutes

    This is the way my Dad cooks zucchini on the BBQ. It is a tasty, easy and no-mess way to cook zucchini.

    18 people made this

    Serves: 6 

    • 2 yellow zucchini, cut into 1cm slices
    • 2 green zucchini, cut into 1cm slices
    • 2 tomatoes, cut into wedges
    • 1 small onion, sliced and separated into rings
    • 2 cloves garlic, crushed
    • 2 tablespoons olive oil
    • 1 pinch salt and pepper, to taste
    • 2 tablespoons diced fresh parsley

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat a barbecue to medium heat. Cut two sheets of heavy duty aluminum foil each approximately 45cm long.
    2. Place the yellow zuchinni, green zucchini, tomatoes, onion and garlic in the centre of one sheet of foil. Drizzle with olive oil then season with salt and pepper. Place second sheet of foil on top of vegetables. Fold edges together tightly to seal packet.
    3. Place packet on the top rack of the preheated barbecue. Cook for 15 minutes. Turn packet over and continue to cook until vegetables are tender; 15 to 20 minutes.
    4. Carefully cut an "X" into top of foil packet and pour vegetables and juices into serving bowl. Garnish with parsley.


    For a spicier option add 2 tablespoons of red wine vinegar, 1 tablespoon of oregano, and 1 tablespoon of hot sauce. This adds a slightly different colour along with a robust flavour to the zucchini.

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    Reviews in English (18)


    A very healthy low fat side dish that's perfect for the grill! I add a little italian seasoning leave out the olive oil and just add some parmesan cheese right before serving.  -  29 Jun 2009  (Review from Allrecipes USA and Canada)


    Zucchini cooked in olive oil with tomatoes, onions and garlic is something very familiar to me - I grew up with it and make it often. This was the first time I had Hubs "take it out to the grill" and, while there certainly was "no mess," I found I much prefer both the taste and texture of the vegetables when I good them as I usually do, in a skillet on the stove. Cooked this way they took on some of the charcoal flavor which I didn't like. And for reasons I can't explain, the vegetables just didn't have the complexity of flavor as when I cook them on the stove - perhaps it was because these were more or less steamed. It was nice to take the mess out of the kitchen so to speak, but I think I'd rather have an extra pan to wash.  -  10 Apr 2010  (Review from Allrecipes USA and Canada)


    We added these to the grill today and they were absolutely delicious...very easy and healthy!  -  29 May 2011  (Review from Allrecipes USA and Canada)