There is something mighty satisfying about a supper that asks so little of you and still tastes like summer at its best. These 4-ingredient smoked sausage and zucchini foil packets remind me of the sort of easy back-porch meals folks lean on when the garden is producing fast and nobody wants to heat up the kitchen. The smoky sausage seasons everything around it, the zucchini turns tender without getting fussy, and the onions melt down into sweet little bites, all tucked into neat foil bundles that make cleanup about as easy as it gets.
Serve these foil packets with buttered corn on the cob, sliced tomatoes, baked beans, or a scoop of potato salad for a simple warm-weather meal. If you want to stretch supper for a few more folks, set out crusty bread or cooked rice to catch those savory juices, and a glass of iced tea or lemonade fits right in beside it.
4-Ingredient Smoked Sausage and Zucchini Foil Packets
Servings: 4
Ingredients
14 ounces smoked sausage, sliced into coins
Directions
1. Preheat a grill to medium-high heat, or heat the oven to 425 degrees Fahrenheit. Tear 4 large sheets of heavy-duty foil and set them out on the counter.
2. In a large bowl, combine the sliced smoked sausage, zucchini rounds, and onion slices. Drizzle with the olive oil and toss well so everything is lightly coated.
3. Divide the mixture evenly among the foil sheets. Fold the foil over the food and seal the edges tightly to make 4 packets.
4. Place the packets on the grill or on a baking sheet in the oven. Cook for 18 to 22 minutes, turning once on the grill if you like, until the zucchini is tender and the sausage is hot and lightly browned at the edges.
5. Carefully open the packets, watching for steam, and serve hot right from the foil or spooned onto plates.
Variations & Tips
Add a little seasoning: If your smoked sausage is mild, a sprinkle of black pepper, garlic powder, or a pinch of Cajun seasoning can give the packets a little extra personality without adding much work.
Make it garden-style: Yellow squash can stand in for part of the zucchini, and a handful of bell pepper slices works nicely too. Just keep the vegetables cut to similar thickness so they finish at the same time.
Use the oven when the weather turns: These packets are just as dependable in the oven as they are on the grill, which makes them handy for busy weeknights long after summer has passed.
Don’t overcook the zucchini: Zucchini softens quickly, so check the packets near the lower end of the cooking time if you prefer the slices to keep a little bite.
