I can’t resist one last squash recipe for Becca. I thought I’d sneak it in here. This is the ultimate easy.
Grilled Summer Squash
- zucchini or other summer squash of your choice
- olive oil
- seasoning salt (Never let the Johnny’s get too far away from your cooking station! It would be a travesty.)
Slice the squash thick lengthwise. You’ll probably only get 3 or maybe 4 slices per squash. I cut some of the smaller squash in half lengthwise, so just two halves per squash.
Lightly brush each side of the squash slices with olive oil. Sprinkle with seasoning salt and lay out on a baking sheet. Grill, broil, or fry until a little passed crisp tender, turning once during cooking. I tell you to cook squash to that stage a lot, don’t I? Oh well, I think it tastes best that way.