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Garlic Butter Zucchini Skewers

Garlic butter zucchini skewers with thick 1-inch rounds grilled until golden and charred at the edges. Each zucchini round is basted in garlicky browned butter for BBQ-style summer skewers with bright lemon and parsley.
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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: 240
Ingredients Equipment Method Notes

Ingredients
  

Zucchini skewers
  • 4 zucchini Cut into 1-inch rounds.
  • 1 skewers (metal or soaked wooden) If using wooden skewers, soak before grilling.
  • 4 tbsp unsalted butter Melted.
  • 5 cloves 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.
  • 1 extra parsley For serving.
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the garlic butter
  1. In a small bowl, mix melted unsalted butter, minced garlic, chopped fresh parsley, fresh lemon juice, red pepper flakes, salt, and black pepper until evenly combined.
  2. Set the garlic butter aside so it’s ready to baste as the zucchini grills.
Skewer and grill the zucchini
  1. Thread zucchini rounds onto skewers, leaving a small gap between pieces so they char instead of steaming.
  2. Brush the zucchini generously with the garlic butter on all sides, coating thickly so it drips as it heats.
  3. Preheat the grill to medium-high and oil the grates to prevent sticking.
  4. Place the skewers on the grill and cook 4–5 minutes per side, basting with garlic butter each time you turn them.
  5. Continue grilling until the zucchini is golden with charred edges and the butter looks slightly browned.
  6. Remove the skewers from the grill and brush with any remaining garlic butter while still hot so it soaks into the edges.
  7. Garnish with extra parsley and serve with lemon wedges.

Notes

For the best caramelized edges, keep the zucchini rounds about 1 inch thick and leave small gaps on the skewers. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot grill pan or skillet to re-warm without drying out. Freezing not recommended for this grilled texture. For a lighter option, use olive oil instead of butter and add a small splash of lemon juice at the end for brightness.