Aida's Scalloped Zucchini



  1. Olive oil
  2. 2 pounds zucchini, ends trimmed and sliced into 1/4-inch thick coins
  3. Salt
  4. 4 (12 by 18-inch) pieces aluminum foil
  5. 2 cups shredded aged Cheddar
  6. 2 medium shallots, thinly sliced (about 1 cup)
  7. 4 teaspoons minced garlic (from about 4 medium cloves)
  8. Freshly ground black pepper
  9. 4 teaspoons all-purpose flour
  10. 16 thyme sprigs


  1. Heat grill to 350 degrees F (medium heat) and oil well.
  2. Place zucchini in a sieve set over a bowl, salt well, toss to coat, and set aside to let drain, at least 5 minutes.
  3. When ready to cook, oil 1 piece of aluminum foil on 1 side.
  4. Sprinkle 1/4 cup cheese in the middle of the foil to form a rectangle, shingle 1/4 of the zucchini over cheese (about 3 rows of 8 zucchini coins).
  5. Sprinkle 1/4 cup of the shallots and 1 teaspoon of garlic evenly over top, and season with salt and freshly ground black pepper.
  6. Top with another 1/4 cup cheese, sprinkle with 1 teaspoon all-purpose flour, and top with 4 sprigs of thyme.
  7. Enclose foil tightly to form a packet and repeat to make 4 packets.
  8. Place the packets on the grill and cook until zucchini is soft and cooked through, turning once, about 10 minutes total.