It’s harvest time!

Many people are swamped with Zucchini and Yellow Squash from their home gardens. I only wish I had enough sun in my yard to have a garden, so I depend on my coworkers, family and friends for any excess veggies from their gardens. I do grow herbs, as they can successfully grow in part shade, but anything more than that isn’t worth my energy.

These Grilled Zucchini and Yellow Squash Fries are a fun, quick and easy way to use up your excess harvest and have something different. This pairs well with nearly anything, but I suggest my Leftover Vegan Chopped Cheese Mac and Cheese or my Vegan Chopped Cheese Sandwiches.

Normally, I’m all about making my own seasonings and sharing those recipes, but I was in a pinch and happened to get a free Garlic Parmesan Seasoning Shakers from my work as a drawing prize. My job loves doing stuff like this, and if you buy tickets, there’s typically larger prizes and the money goes to Charity. Really, it’s a pretty brilliant way to drive sales, by getting the employees talking about it.

In any case, the seasoning shaker is great, especially if you’re in a pinch. It’s super convenient, holds up to the heat of my stove top grill, and retains the iconic Garlic Parmesan flavor. Now if you’re concerned about the dairy content, I have some good news for you! I am working on a dairy-free version of this type of seasoning, but so far, nothing has worked the way I hoped it would, so my work continues.

Let’s get on with this simple recipe.

Garlic Parmesan Grilled Zucchini and Squash Fries (Serves 1-2)

• Large zucchini, cut in half and then into 1/8
• Large yellow squash, cut in half and then into 1/8
• 2 Tbsp olive oil
• 3 Tbsp Garlic Parmesan Seasoning

That’s really all you need. I know my recipes can be involved, but I promise that they are just as good as this simple recipe.

1. Start by halving the Zucchini and Summer Squash. Once cut in half, quarter and then cut those quarters in half, thus cutting them into 1/8thed wedges.
2. Toss those wedges into a bowl, add seasoning and olive oil. Toss to coat and let rest while the stove top grill heats up. Alternatively, you can do this on a grill outside, I just don’t have one at the moment.
3. Heat up your stove top grill, over medium high heat.
4. Once the grill is hot, generously oil, then carefully place your zucchini and yellow squash wedges on the grill.
5. Cook your wedges on each side for 3-4 minutes, or until grill marks appear on the squash.
6. Serve Hot.

Enjoy!