Combine olive oil, minced garlic cloves, fresh rosemary and olive oil in a bowl. Stir.
Slice the squash to create ½" disks. Smaller, younger squash will have more tender skins and there is no need to peel or remove the seeds.
Brush each side of the patty pan squash with the garlic/olive oil mixture.
Heat the grill to 350 degrees
Grill each side for 3-5 minutes. Do not overcook or it will become soggy.
Don't Overcook: They have a texture similar to a zucchini. Grill just a quick 3-5 minutes each side. Reheating: These reheat very well. I chopped up leftovers and added it to lunches for the week. For best results, layer the squash on a baking pan. Then place it in the oven at 400 degrees for 5-8 minutes. This will keep it from being soggy while heating it up. You can also broil it for 1-3 minutes if you'd rather. Storage: Store leftovers in the refrigerator for up to 3 days in a sealed container. Substitutions: Use garlic butter instead of the rosemary mixture for a delicious swap of flavor or you can make it super simple by just doing salt and pepper. Peeling: If it is difficult to slice these into 1/2" disks, cut them vertically.