Slice the squash lengthwise. Lay the sliced squash flat on paper towels and sprinkle with coarse salt. The salt will help draw out water. Leave alone for 30 minutes. Flip over and salt the other side. Leave alone for 30 minutes. All this will release excess water from the squash.
Using a paper towel, wipe the excess liquid and salt off both sides of the squash.
Sprinkle the squash with coarse black pepper.
Heat a grill pan on medium for about 2-3 minutes to let it get hot. Add a generous amount of garlic olive oil to the pan. Wait about 30 seconds then add a single layer of the squash.
Cook for about 3 minutes on each side, or until the squash is browned. Remove from heat and place on paper towels to remove excess oil. Serve hot.
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