• Cut zucchini and summer squash in half crosswise. Cut each half lengthwise into quarters. Place spears in a large bowl. In a small bowl, combine olive oil, Parmesan cheese, Italian seasoning, garlic, and black pepper. Drizzle oil mixture over spears; toss to coat.
• Prepare a charcoal or gas grill for direct cooking over medium heat. Coat grates with oil.
• Cook zucchini and summer squash spears on grill for 6 minutes or until tender, turning once. 
• Sprinkle spears with parsley and crushed croutons. In a small bowl, microwave marinara sauce on medium for 30 seconds or until warm, and serve as a dipping sauce for the spears, if desired.

Each serving contains: 86 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 1 mg cholesterol, 70 mg sodium, 7 g carbohydrates, 1 g fiber, 3 g sugar, 2 g protein. Daily values: 6% vitamin A, 23% vitamin C, 3% calcium, 4% iron.