A modified Italian favorite that will make campfire chefs out of everyone.
In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup water, garlic salt and pepper, mixing lightly but thoroughly. Shape into 24 meatballs.
Cut four 18" x 12" long sheets heavy duty aluminum foil. Place equal amounts of meatballs and zucchini in center of each and top each with 1/2 cup spaghetti sauce. Bring shorter edges of foil together over the center; fold down loosely to seal, allowing room for heat expansion and circulation. Fold in open ends to seal.
Place packets on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes or until meatball centers are no longer pink and zucchini is tender, turning packets once.
To serve, carefully unfold ends and tops of packets; sprinkle cheese over meatballs. Serve with garlic bread sticks to dip into sauce. Makes 4 servings.