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Zucchini Burnt Ends with Herb Butter and Lemon

Zucchini burnt ends are grilled zucchini cubes with smoky, deeply caramelized edges and a glossy herb butter finish. This BBQ zucchini bites side delivers char on multiple sides with a bright lemon lift.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Zucchini cubes
  • 4 large zucchini cut into 1.5-inch cubes
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cumin
  • salt to taste
  • black pepper to taste
Herb butter
  • 3 tbsp unsalted butter
  • 3 garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • 1 tbsp fresh lemon juice
  • lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season the zucchini
  1. Toss zucchini cubes with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper until evenly coated.
Grill until deeply charred
  1. Preheat the grill to medium-high and place zucchini cubes in a grill basket or on a sheet of foil with holes.
  2. Grill for 20–25 minutes, tossing every 5 minutes, until the cubes are deeply charred on multiple sides.
Make herb butter and finish
  1. Melt butter in a small saucepan with garlic over low heat, cooking for 1 minute, then remove from heat.
  2. Stir parsley, chives, and fresh lemon juice into the warm melted butter until glossy.
  3. Transfer hot zucchini cubes to a bowl and toss immediately with the herb butter so the butter coats and pools.
  4. Serve the zucchini burnt ends with lemon wedges for squeezing over the charred edges.

Notes

For the best “burnt ends” texture, cut zucchini into 1.5-inch cubes so they caramelize and char at the same rate. Refrigerate leftovers in an airtight container up to 3 days; rewarm in a hot cast iron skillet to re-crisp edges. Freezing isn’t recommended since zucchini softens. For a lighter option, reduce olive oil to 2 tbsp and use 2 tbsp butter or a plant-butter substitute—flavor remains strong with the same spice rub and lemon.