Grilled Summer Squash with Balsamic Glaze
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
5 spray(s)
Uncooked zucchini
2 medium
Raw yellow summer squash
2 medium
Kosher salt
0.75 tsp
Olive oil
1 Tbsp
Store-bought balsamic glaze
3 Tbsp
Black pepper
0.25 tsp
Fresh parsley
1 Tbsp
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 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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.