2 medium zucchini

2 medium yellow summer squash

2 Tbsp. Fresh Thyme extra virgin olive oil plus more for grill

2 Tbsp. Fresh Thyme grated Parmesan cheese

2 Tbsp. Fresh Thyme grated Parmesan cheese

1 tsp. Italian seasoning

1 clove fresh garlic, minced

1/4 tsp. ground black pepper

2 Tbsp. chopped fresh flat-leaf parsley

1/2 cup Italian croutons, crushed

1 cup Fresh Thyme refrigerated marinara sauce, optional

1. 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.
2. Prepare a charcoal or gas grill for direct cooking over medium heat. Coat grates with oil.
3. Cook zucchini and summer squash spears on grill for 6 minutes or until tender, turning once. 
4. 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.