Grilled Pattypan Squash With Garlic Butter

This zucchini has a light sweetness and a meaty but juicy texture. The taste is simple, but the savory garlic oil lifts the mood up a notch. The shape of the zucchini casserole is different from the usual one, but it is also inexpensive, so cooking it is an easy and budget-friendly way to impress the company. Try it as a side dish for grilled chicken or steak.
Preheat the grill or grill pan to medium-high heat (400 ° F to 450 ° F). Combine the butter, parsley, garlic, and 1/4 teaspoon salt and pepper in a small bowl. Set aside.For larger pieces of pumpkin casserole, cut off the tips of the legs and cut into quarters or slices. Cut the smaller zucchini in half.Combine the chopped courgettes, olive oil, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place the squash pieces on a greased wire rack and cook, uncovered, until they are easily separated from the grill with distinct grill marks, 3 to 5 minutes. Turn the courgettes over and continue cooking until soft and cooked through on each side, about 5 more minutes. Place in a shallow serving dish.Brush hot grilled zucchini with garlic oil and serve immediately.