This simple yet bangin’ recipe is one that I modified from Cook’s Illustrated. The key difference is in the fat — I subbed in virgin red palm oil for extra virgin olive oil.

Thanks for the tip, Bill and Hayley!

Here’s what I gathered to feed 4 people:

• 1 1/2 pounds of summer squash, trimmed and sliced lengthwise in 1/2” strips
• 2 tablespoons of virgin red palm oil
• Kosher salt
• Freshly ground black pepper
• Aged balsamic vinegar
• Handful of basil leaves, cut in chiffonade

Here’s how I made it:

I lay the squash slices on a foil-lined baking sheet and brushed both sides with the palm oil. Then, I seasoned liberally with salt and pepper.

I cooked the squash on the gas grill set on medium heat… 

…for about 8-10 minutes total. (They were flipped once at the 4 minute mark.)

Before serving, I drizzled on the vinegar and sprinkled on the basil.

Now you know what do with that mountain of zucchini you’ll have this summer!