3 zucchini, washed
2 yellow squash, washed
a bouquet of fresh herbs, chopped
salt
pepper
parmesan cheese
lemon juice
olive oil

1. Slice the zucchini and yellow squash length-wise about ? inch thick until you have long cross-sectional strips. Season with salt and pepper, then toss with a little olive oil.
2. Fire up the grill to medium heat. When the grates are hot, quickly lay down as many slices as you can comfortably manage (and fit); try to lay out the slices perpendicular to the direction of the grating so as to minimize the risk of slices falling through the gaps. It should only take a minute or two to cook the squash, so be attentive and turn the slices after 30 seconds or so. When done, remove to a plate.
3. Toss the grilled squash with a squeeze of lemon juice and chopped fresh herbs. For this recipe, I used a combination of tarragon, italian parsley, and dill.
4. Top with grated parmesan cheese and serve!