Zucchini And Tomatoes Foil Packets Recipes

Steps:

• Preheat the oven to 425 degrees F. Put a rack on a baking sheet.
• Use a mandoline or vegetable peeler to make ribbons from the entire length of each zucchini, as wide as possible (the first few may be too skinny). Make 48 ribbons total (you should get 12 from each zucchini). Lie the ribbons flat on the rack on the baking sheet (it's ok if they overlap slightly) and sprinkle with 1 teaspoon salt. Let sit for 10 minutes, then pat completely dry with paper towels.
• Put the tomatoes in a large bowl and toss with the Italian seasoning, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds black pepper. Arrange the tomatoes cut-side down in a 9-by-13-inch baking dish. Bake until soft to the touch and some of the juices have been released, about 25 minutes.
• Meanwhile, mix the ricotta, mozzarella, goat cheese, lemon zest, 1 teaspoon salt and a few grinds black pepper in a medium bowl. Lay out 2 zucchini ribbons lengthwise and slightly overlapping, then top with 2 more ribbons crosswise and slightly overlapping, to make a cross. Spoon a heaping tablespoon of the cheese mixture in the middle of the zucchini cross. Tightly fold the zucchini over the cheese mixture one ribbon at a time, alternating between the crosswise strips and the lengthwise strips, so you end up with 1 zucchini square. Repeat with the remaining ribbons and filling. Drizzle with the remaining tablespoon olive oil and season with salt and pepper.
• Put the zucchini packs on top of the roasted tomatoes and bake until the zucchini is softened and the cheese is melted, 10 to 12 minutes.
• Meanwhile, toss the arugula with the lemon juice and divide among 4 plates. Spoon the tomatoes and zucchini onto the plates and drizzle with olive oil.

Steps:

• 1. Toss 2 sliced zucchini, 2 diced tomatoes, 4 smashed and garlic cloves. Drizzle with olive oil, a pinch of basil, and salt and pepper on a sheet of foil. Form a packet.
• 2. Grill over high heat, 10 minutes.
• 3. Top with grated Parmesan.

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.

Steps:

• Preheat the grill. Combine the zucchini, squash, onion, tomatoes and cheese in a large bowl. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Take a piece of aluminum foil that is at least 24 inches long and brush with the remaining olive oil. Place the vegetables and cheese on the aluminum foil. Fold up the aluminum foil so the contents are sealed in. This can be done up to 4 hours in advance and stored in the refrigerator. Place the packet on the grill. Grill for 7 minutes. Flip the packet over and grill for another 5 to 7 minutes. Remove from the grill and let rest for 5 minutes before opening the packet. Open the packet and sprinkle with basil.

Steps:

• For each bundle, place 2 fillets on a double thickness of heavy-duty foil (18 in. x 15 in.); sprinkle with lemon-pepper. Top with lemon slices, zucchini and tomatoes. Sprinkle with dill and basil. , Fold foil around fish and seal tightly. Place on a baking sheet. Bake at 425° for 15-20 minutes or until fish flakes easily with a fork.

Steps:

• Prepare grill for medium heat or preheat oven to 450°. In a large skillet, cook onion in oil over medium-high heat until crisp-tender, 4-5 minutes. Add mushrooms; cook until tender, 4-5 minutes. Stir in tomato paste, basil and oregano; cook until tomato paste starts to caramelize, 6-8 minutes. Stir in broth, stirring to loosen browned bits from pan. Bring to a boil; cook until sauce has thickened, 8-10 minutes. Remove from heat; cool slightly. , Cut each chicken breast into 3 long strips. Divide chicken strips between two 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil; sprinkle with salt and pepper and top with zucchini. Spoon tomato mixture over zucchini. Fold foil around mixture, sealing tightly., Place packets on grill or in oven; cook until chicken is no longer pink, 15-20 minutes, turning once. Open packets carefully to allow steam to escape. If desired, top with additional basil.