Campfire Potatoes

INGREDIENTS:

1 lb Ground beef
1/4 c Bread crumbs
1/4 c Water
1 Egg; slightly beaten
3/4 ts Garlic salt
1/4 ts Black pepper
2 Medium-sized zucchini; cut
-in half lengthwise, then
-into 1/2-inch slices
2 c Spaghetti sauce
Grated Parmesan cheese for
-sprinkling

Preheat the grill to medium-high heat. In a medium-sized bowl, combine the ground beef, bread crumbs, water, egg, garlic salt, and pepper; mix well. Shape into 24 meatballs, each about 1-1/4 inches across. Cut 4 pieces of aluminum foil about 18" x 12" each. Place equal amounts of the meatballs and zucchini in the center of each piece of foil. Top each with 1/2 cup spaghetti sauce. Fold the short ends of the foil together over the center and seal, allowing room for expansion and circulation. Fold in the open edges, sealing each packet securely. Place the packets on the grill for 15 to 20 minutes, or until no pink remains in the meat, turning the packets over once during the grilling. Carefully open the tops of the packets to avoid steam burns and sprinkle Parmesan cheese over the top just before serving.

NOTE: Serve with garlic bread sticks for dipping into the spaghetti sauce, if desired.