Summer squash like zucchini has high water content and can go mushy quickly, when grilled.

Andy Baraghani proves barbeques don’t have to be cursed with soggy veggie skewers by using strategic scoring to not only prevent mushy zucchini but also to maximize flavours.

He does that by hanging out salted squash in a bowl for about 10 minutes, enough time to drain out water. More on the trick here.

Read his amazing sweet and spicy grilled summer squash recipe here

Credits: Bon Appetit on Twitter

TO DO: Make sweet and spicy grilled summer squash.

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