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Ingredients

• 4 medium zucchini 
• 4 medium crookneck squash
• nonstick cooking spray
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper

Preparation

1. Wash squash with mild soap and water; rinse well.
2. Cut each squash into four pieces; cut both vertically and horizontally.
3. Place on a cookie sheet or large platter and spray with non-stick cooking spray.
4. Sprinkle with garlic powder and black pepper, to taste (both optional).
5. Cook on either a George Foreman™  grill or a gas grill. If using the Foreman™ grill, cook for approximately three to five minutes, flipping once. The squash should be tender but not mushy. If cooking on a gas grill, place flat surface down on a sheet of aluminum foil sprayed with non-stick cooking spray.
6. Cook approximately 5 to 7 minutes over a medium flame, watching carefully. Flip and cook approximately 2 more minutes on the “round” side. 

Helpful hints

• *Note: This is a “cook once, eat twice” recipe. It makes 4 servings for the first dish, and then 4 servings for the second. Alternatively, the full recipe serves 8. See recipe for Italian Chicken Salad to use this for a cook once, eat twice recipe.
• Serve 2 pieces of zucchini and 2 pieces of yellow squash with the Chicken in Rosemary-Garlic Sauce. Use remaining squash for the Italian Chicken Salad; cut squash pieces into 1/4″ thick half-moons.