Along with the proliferation of zucchini and yellow squash from our garden comes new ways to prepare and eat these fine vegetables. A friend gave us the following recommendation, which has become our new preferred method. I promise–these will literally melt in your mouth.
Cut off and discard the ends of a zucchini, then quarter the zucchini lengthwise. Brush olive oil lightly on the fleshy interior and sprinkle with garlic salt. Grill on direct heat using a low-medium setting for 6 minutes, skin-side down, then rotate each piece to grill another 1-2 minutes on each side of the inner wedge. Once tender, remove and sprinkle lightly with grated Parmesan cheese. Serve immediately. Yellow squash is usually thicker and may require an additional 2-3 minutes of grilling to reach your desired tenderness.