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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. Skewered zucchini gets brushed repeatedly with garlicky browned butter for a glossy, caramelized finish.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 large zucchini cut into 1-inch rounds
garlic butter
  • 4 tbsp unsalted butter melted
  • 5 garlic minced
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh lemon juice
  • 0.5 tsp red pepper flakes
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
skewers
  • 1 metal or soaked wooden skewers
serving
  • 1 extra parsley for garnish
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the garlic butter
  1. In a bowl, mix melted unsalted butter with minced garlic, chopped fresh parsley, fresh lemon juice, red pepper flakes, salt, and black pepper until evenly combined. The mixture should look glossy and speckled with garlic and herbs.
Skewer and grill
  1. Thread the 1-inch zucchini rounds onto metal or soaked wooden skewers, leaving a small gap between pieces so they caramelize instead of steaming. Arrange them so each round has some space around it.
  2. Brush the zucchini generously with the garlic butter on all sides. Use enough coating that you see it pooling slightly on the surface of each round.
  3. Preheat the grill to medium-high and oil the grates to prevent sticking. You should be able to hold your hand near the grate for just a few seconds.
  4. Grill the skewers for 4–5 minutes per side, basting with garlic butter each time you turn them, until golden and charred. Look for grill marks and browned edges where the zucchini caramelizes.
Finish and serve
  1. Remove the skewers from the grill and brush with any remaining garlic butter while still hot. The butter should soak in and turn shiny as it melts.
  2. Garnish with extra parsley and serve with lemon wedges. The lemon adds a bright finish that cuts through the browned butter.

Notes

Pro tip: leave the small gaps between zucchini rounds on the skewers so heat can reach the sides and you get caramelized edges. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a hot pan just until warmed through to avoid mushy zucchini. Freezing isn’t recommended because zucchini texture softens after thawing. For a lower-fat option, use a plant-based butter substitute (in the same 4 tbsp amount) and keep the garlic-butter basting the same.