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Zucchini Burnt Ends with Herb Butter and Lemon

Zucchini burnt ends deliver deeply caramelized, charred grilled zucchini cubes with a glossy herb butter finish. Toss the smoky BBQ zucchini bites right after grilling so the herb butter clings to every crispy edge.
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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: 150
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini cut into 1.5-inch cubes
Seasoning
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cumin
  • salt and 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
Serving
  • 1 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. The cubes should look glossy and speckled with seasoning.
Grill for charred, caramelized edges
  1. Preheat the grill to medium-high, then place the zucchini cubes in a grill basket or on foil with holes. Arrange them in a single layer for maximum browning.
  2. Grill 20–25 minutes, tossing every 5 minutes, until deeply charred on multiple sides. Look for dark, caramelized edges and some smoky browning across the surfaces.
Make herb butter and finish
  1. Melt butter in a small saucepan with minced garlic over gentle heat, then cook 1 minute and remove from heat. It should smell fragrant without turning brown.
  2. Stir parsley, chives, and fresh lemon juice into the hot butter. The herb butter should turn bright green and glossy.
  3. Transfer the hot zucchini cubes to a bowl and toss immediately with the herb butter. Coat quickly so the butter clings and pools around the charred edges.
  4. Serve with lemon wedges. Squeeze over the top right before eating for a bright finish.

Notes

For the best “burnt ends” texture, grill in a single layer and don’t rush the browning—tossing every 5 minutes helps multiple sides char. Store leftovers in the fridge up to 3 days; reheat briefly in a hot skillet or on the grill to re-crisp the edges. Freezing isn’t recommended because zucchini softens after thawing. For a dairy-free swap, use vegan butter instead of unsalted butter and keep the same garlic-herb and lemon finish.