Grilled summer squash with balsamic glaze
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Cooking spray
1 spray(s)
Zucchini
2 medium, about 7 oz each, halved lengthwise
Yellow summer squash
2 medium, about 7 oz each, halved lengthwise
Kosher salt
¾ tsp(s)
Olive oil
1 tbsp(s), divided
Store-bought balsamic glaze
3 tbsp(s)
Black pepper
¼ tsp(s)
Fresh parsley
1 tbsp(s), leaves (optional)
Instructions
1
Using a sharp paring knife, score the cut sides of squash in a crosshatch pattern about ¼ inch deep. Sprinkle salt evenly over cut sides and let stand at room temperature, cut side up, for 10 minutes. Turn squash cut side down on a double layer of paper towels; let stand 5 more minutes.
2
Meanwhile, coat an outdoor grill rack with nonstick spray. Prepare grill to medium-high heat.
3
Pat squash dry with paper towels; brush both sides lightly with 2 teaspoons oil. In a small bowl, whisk together remaining 1 teaspoon oil and balsamic glaze.
4
Arrange squash cut side down on hot grill rack; grill until starting to brown, about 2 minutes. Turn squash over and brush cut sides with glaze; grill 2 minutes. Turn squash over and brush bottom sides with glaze; grill 1 minute or until tender. Arrange squash on a platter; season with pepper and additional salt to taste. Sprinkle with parsley, if desired.
5
Serving size: 2 squash halves
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