Scalloped Zucchini on the Grill

This was our favorite of the zucchini side dishes we tried this week.

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

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

Recipe Source - Food Network