It’s Zucchini Time.  You know, the time of year when gardens explode with zucchinis and you find them on your doorstep or passed over garden fences.

I actually don’t grow zucchini in my personal garden as there seem to be enough people in my life that will share with me.  Last weekend we visited the Leslieville Farmer’s Market where we met some volunteer Organic Farming Interns from the Cutting Veg.  They were a pleasure to talk with and once again I found myself being passed some summer squash.

We often eat summer squash like zucchinis as a side simply grilled with olive oil on the BBQ, but my favourite way to eat it is en papillote, with fish wrapped in parchment on the grill.  It looks and sounds fancy but really its just a neat and tidy way to make a quick dinner.  Kids seem to enjoy the separate little portions it makes.

you will need:
parchment paper (or foil works too)
a piece of fish for each person (we used salmon)
zucchini
herbs like dill
lemon
butter or olive oil or both
a little salt and pepper

Start by turning on you bbq, heat it to about 450f (230c).
Then start thinly slicing your zuchini and lemons.

Now its time to start stacking.  You want to make a separate package for each person.

 Start with a square of parchment paper, then your herbs and lemon.  

 Next comes the fish.  We like salmon but this will work with any fish really.

Then your slices of zucchini.  As much as you can possibly fit. Top it off with a shake of salt and pepper and a little butter or olive oil.

Wrapping up the paper is easy, just pretend it’s a little present and keep the seems on top.  Quite a bit of liquid is made when its cooking and you don’t want it to leek out.

Place your packages on the grill and cook for 20 minutes.  They do not need to be flipped or moved around.  If the paper starts to burn you can move them to the top rack otherwise just leave them alone.

Last night we served them with a little grilled asparagus and some bbqed new potatoes. Heavenly.