I do the same thing except instead of the grill, I drop them in the frying pan with some olive oil. When they're done I spritz them with some Italian dressing and top with a bit of parmesan cheese.

Very nice. I'll give that a go tommorow.

This is basically what my wife (cooking IS women's work, after all), except that she throws it under the broiler for a few minutes instead of the grill (which I have yet to replace since the move--no one's helping me out despite repeated requests for advice...).

Last night I sliced up a couple squash and zucchini. the wife threw in the frying pan with some onions and olive oil and made quite the tasty treat.

In an attempt to avoid the extra fat ,i simply peel a summer squash and grate it into a bowl of yogurt ,then add a little salt .its a healthy cold companion for the main food .I also chop peeled summer squash and invite them to a salad party where cucumbers ,tomatos and onions are already there .Then i add ,salt ,black pepper ,one table spoon olive oil (optional) and two table spoons sour grapes juice .Done.

Mindful, I've always been taught that the peel is where the vast majority of the nutrients are in a summer squash. I never peel them.

Along with the fact that most nutrients govern in the peel ,summertime always brings concern over the fresh vegetables and fruits safety.Having been warned of not using ,vegetables-based laundry detergent frequently ,you have got to be a little more circumspective about the whole washing process.Specially if they are going to have a destiny of being eaten fresh .Hence peeling .