Square serving platter topped with grilled summer squash halves, served with a small dish of balsamic glaze

Grilled summer squash with balsamic glaze

Total Time
30 min
10 min
5 min
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.


Cooking spray

5 spray(s)

Uncooked zucchini

2 medium, about 7 oz each, halved lengthwise

Uncooked yellow summer squash

2 medium, about 7 oz each, halved lengthwise

Kosher salt

¾ tsp

Olive oil

1 Tbsp, divided

Store-bought balsamic glaze

3 Tbsp

Black pepper

¼ tsp

Fresh parsley

1 Tbsp, leaves (optional)


  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 tsp oil. In a small bowl, whisk together remaining 1 tsp 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


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.