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Zucchini Burnt Ends with Herb Butter and Lemon

Zucchini burnt ends deliver deeply caramelized, charred-edge zucchini cubes tossed in a glossy herb butter finish. This smoky grilled BBQ-style side is ready with simple seasoning and a bright lemon squeeze.
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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: 170
Ingredients Equipment Method Notes

Ingredients
  

zucchini burnt ends
  • 4 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
  • 3 tbsp unsalted butter Herb Butter
  • 3 garlic Minced (Herb Butter)
  • 2 tbsp fresh parsley Chopped (Herb Butter)
  • 1 tbsp fresh chives Chopped (Herb Butter)
  • 1 tbsp fresh lemon juice (Herb Butter)
  • lemon wedges For serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Season and grill the zucchini
  1. Toss the zucchini cubes with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper until evenly coated in a light spice layer.
  2. Preheat the grill to medium-high, then place the zucchini cubes in a grill basket or on a sheet of foil with holes so steam can escape.
  3. Grill for 20–25 minutes, tossing every 5 minutes, until the cubes are deeply charred on multiple sides with caramelized edges.
Make herb butter and finish
  1. Melt the butter in a small saucepan with minced garlic, then cook for 1 minute until fragrant before removing from heat.
  2. Stir in the parsley, chives, and fresh lemon juice, then let the butter look glossy and speckled with herbs.
  3. Transfer the hot zucchini cubes to a bowl and toss immediately with the herb butter so it clings and pools slightly around the charred edges.
  4. Serve with lemon wedges alongside for bright squeeze-over flavor.

Notes

For the best char, keep the zucchini in a single layer in the grill basket/foil and avoid overcrowding. Refrigerate leftovers in a sealed container up to 3 days; reheat briefly in a hot skillet or on the grill for 3–5 minutes to re-crisp edges. Freezing isn’t recommended because zucchini can soften after thawing. Dietary swap: use plant-based butter in the herb butter step for a dairy-free version.