We did this recipe the other day it was a big crowd pleaser! Super easy too. This could also easily be done with our patty pan squash as well!
Slice zucchini/summer squash into thin slices the long way. We liked ours pretty thin, less than a 1/4 inch. If you have a little time you can sprinkle the zucchini with salt and the salt will draw out some of the moisture. Just pat it with paper towels to dab off the moisture after 30-45 minutes. If you don’t have the time don’t worry about it!
Lay out your slices of zucchini, season generously with salt and pepper, add other seasons as you like! Before putting on the grill brush or drizzle some olive oil, place the zucchini seasoned side down on a hot grill. Season the other side of the zucchini while the first side is cooking. Watch for the zucchini to soften and develop some grill marks. Flip the zucchini over to cook the other side. Brush the zucchini with some balsalmic vinegar. Close the grill and let it cook until you have nice grill marks on the other side and the zucchini is pretty soft and pliable. Enjoy!