Begin by slicing the green zucchini and yellow summer squash into 1-inch thick half moons or chunks.

Toss the cut squash with 1 teaspoon of kosher salt in a large bowl and let it drain for 15 minutes.

Pat the pieces completely dry with clean kitchen towels.

In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the squash in a single layer and cook for 3-4 minutes until browned on one side.

Lower the heat, add the remaining tablespoon of olive oil and minced garlic to the skillet. Stir in the balsamic vinegar, brown sugar, and optional red pepper flakes, allowing to simmer for 2 minutes.

Pour the balsamic glaze over the seared squash and toss gently to coat.

Transfer the glazed squash to a serving platter and sprinkle with freshly chopped parsley for garnish.