Wash the zucchini and yellow squash thoroughly. Slice them into uniform 1-inch thick half-moons or chunks.

Toss the sliced squash with 1 teaspoon of kosher salt. Allow to drain in a colander for 15 minutes.

After draining, pat each piece of squash dry with paper towels.

Heat 1 tablespoon of olive oil in a skillet or grill pan over medium-high heat before adding the squash.

Cook the squash undisturbed for 3-4 minutes to develop grill marks, then flip and cook for another 3 minutes.

In the same skillet, reduce heat to medium, add another tablespoon of olive oil and minced garlic. Sauté for 30 seconds.

Add balsamic vinegar, brown sugar or honey, and optional red pepper flakes. Stir and simmer for 2 minutes until thickened.

Pour the glaze over the grilled squash, tossing gently to coat. Garnish with chopped parsley and serve immediately.