Begin by washing the medium green zucchini and medium yellow summer squash thoroughly. Cut both squashes into 1-inch thick half moons or chunks.

Toss the cut squash in a bowl with kosher salt. Spread the seasoned squash evenly in a colander set over a bowl, allowing it to drain for about 15 minutes.

After draining, pat the squash pieces dry with a clean kitchen towel or paper towels.

In a grill pan, heat olive oil over medium-high heat until it shimmers. Make sure the cooking surface is evenly heated.

Add the dried squash in a single layer to the pan and sear for 3-4 minutes until golden-brown. Flip and cook for another 3 minutes.

Remove the squash from the pan and lower the heat. Add the remaining olive oil and minced garlic; sauté for about 30 seconds until fragrant.

Pour in the balsamic vinegar, followed by brown sugar (or honey) and red pepper flakes. Simmer for about 2 minutes until slightly thickened.

Return the seared squash to the pan and toss gently to coat with the balsamic glaze.

Transfer the glazed squash to a serving dish, sprinkling freshly chopped parsley on top before serving.