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Garlic Butter Zucchini Skewers

Garlic butter zucchini skewers with thick 1-inch rounds caramelized on the grill, then finished with garlicky browned butter. Easy zucchini skewers brushed and basted each flip for golden, charred edges.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini Cut into 1-inch rounds.
Garlic Butter
  • 4 tbsp unsalted butter Melted.
  • 5 garlic Minced.
  • 1 tbsp fresh parsley Chopped.
  • 1 tbsp lemon juice Fresh.
  • 0.5 tsp red pepper flakes
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
Skewers & Serving
  • 1 skewers Use metal or soak wooden skewers before grilling.
  • 1 extra parsley For garnish.
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make garlic butter
  1. In a bowl, mix melted unsalted butter, minced garlic, chopped fresh parsley, fresh lemon juice, red pepper flakes, salt, and black pepper until combined (looks evenly speckled with garlic and herbs).
  2. Set the garlic butter aside so it stays warm while you prep the skewers (aim for a pourable consistency).
Skewer zucchini and brush
  1. Thread 1-inch zucchini rounds onto skewers, leaving a small gap between pieces so they grill evenly (you should see separate rounds on the skewer).
  2. Brush zucchini generously with garlic butter on all sides so every round looks glossy and coated (use extra to reach the edges).
Grill
  1. Preheat the grill to medium-high and lightly oil the grates so the zucchini releases easily (grates should sizzle on contact with a drop of water).
  2. Grill the skewers 4–5 minutes per side, basting with garlic butter each time you turn them, until golden and charred (you should see grill marks and browned edges).
  3. Remove from the grill and immediately brush with any remaining garlic butter while still hot so it clings to the caramelized edges (the surface should look shiny).
Finish & serve
  1. Garnish with extra parsley for a fresh green finish (sprinkle so it shows against the browned zucchini).
  2. Serve with lemon wedges on the side so each bite can be brightened with a squeeze.

Notes

Pro tip: Don’t crowd the zucchini—leaving small gaps helps the edges char instead of steaming. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a hot grill pan or in a skillet until warmed through. Freezing isn’t recommended because zucchini can turn watery after thawing. For a lower-fat swap, use a 1:1 plant-butter substitute for the unsalted butter and keep the garlic/herb mix the same.