Ingredients:

  • 1 lb zucchini, sliced into ¼ inch planks
  • 1 lb yellow squash, sliced into ¼ inch planks
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Toss the zucchini and yellow squash planks in a large bowl. Note: Keep them in a single layer if using a sheet pan
  2. Whisk the olive oil, minced garlic, salt, pepper, and lemon juice in a small cup. Note: This creates a stable grilled zucchini and squash marinade
  3. Pour the oil mixture over the vegetables. Toss with your hands until every slice looks glossy.
  4. Preheat your grill to medium high, aiming for 400°F-450°F. Note: Use a thermometer if your grill has a temperamental gauge
  5. Arrange the planks across the grates. Place them perpendicular to the bars to get clear, straight char lines.
  6. Grill for 3–4 minutes on the first side. Wait until you see mahogany colored grill marks.
  7. Flip the planks carefully using tongs. Grill for another 3–4 minutes until the edges slightly soften but the center remains firm.
  8. Move the vegetables to a platter immediately.
  9. Sprinkle the grated Parmesan and chopped parsley over the steaming planks. Note: The residual heat melts the cheese instantly