Then a sprinkle of garlic powder, oregano, salt and pepper.
Grill face side down for 5 mins on a HOT grill and serve with whatever else hit the grill.
My favorite way to eat zucchini or summer squash is off the grill. I use some oil in addition to spices and only go a couple of minutes, otherwise they get soft and soggy. Like them still with some crunch.
The way I prepare it is somewhat similar to how you go about it in it’s simplicity. My favorite summer squash currently is heirloom “Round Zucchini”, and 3 inch diameter seems to be the best.
-Slice it about 3/8” thick, and then quarter or halve the bigger rounds to make bite sized pieces.
-Heat up a large cast iron skillet med/hot and ad EVOO.
-Add squash and cover for about 3-4 min, until it starts to caramelize.
-Flip it all so the caramelized side is now up and add salt, oregano, minced garlic, and shredded Parmesan and Romano cheese and cover, cooking another 3 minutes.
The caramelization from the hot pan gives the outside of the sliced squash a firm sweetness while the steam from covering it cooks the inside nice and tender. Sometimes I’ll add a small amount of chopped onion at the very start. Like grilling, it’s very simple and fast, and delicious!