It seems self-explanatory to grill zucchini and squash but the best way to do it is not obvious and the results are far better with a little knowledge!
Wash and dry the zucchini and squash and cut them in half lengthwise. Then use a sharp knife to cut crosshatch marks on the interior flesh. Generously salt the cut part and lay the salted side down on a double or triple thick layer of paper towels. The salt draws the water out of the vegetable so they do not get as mushy when cooking. Let them sit on the paper towel for 30 minutes-2 hours. Throw away the wet paper towels. Brush off any remaining salt.
Brush lightly with olive or avocado oil, salt and pepper and put face down on the grill until they get good color, approximately 5-10 minutes depending on how hot your grill is. Then turn them over and cook until tender crisp.
Serve immediately while hot.
Grilled squash sounds delicious! Also, the phone article was most enlightening.
Thanks Mom! The squash and zucchini were delicious! And my favorite part of the post was how we don’t even SEE chewing gum any more!!!