Photo of Grilled summer squash with balsamic glaze by WW

Grilled summer squash with balsamic glaze

2
2
2
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy

Ingredients

Cooking spray

1 spray(s)

Uncooked 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

Notes

Scoring the cut sides of halved summer squash creates lots of nooks and crannies for salt to seep into, drawing out excess liquid before the squash hits the grill. Doing so also opens up more areas for the sweet-tart balsamic glaze to soak into. This recipe is best suited to an outdoor grill, as the sweet glaze tends to burn onto the grill grates; it would create quite a mess in a stovetop grill pan.