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Garlic Butter Zucchini Skewers

Garlic butter zucchini skewers with thick 1-inch rounds caramelized on the grill, brushed repeatedly with garlicky browned butter. Each skewered kabob gets golden char edges and glossy butter-dripping flavor for an easy summer side.
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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: 165
Ingredients Equipment Method Notes

Ingredients
  

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
Zucchini Skewers
  • 4 zucchini Cut into 1-inch rounds
  • 1 metal skewers or wooden skewers If using wooden skewers, soak before grilling
  • 1 extra parsley and lemon wedges For serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the garlic butter
  1. Melt the unsalted butter in a small skillet over low heat until fully liquid.
  2. Stir in the minced garlic, chopped fresh parsley, fresh lemon juice, and red pepper flakes, then season with salt and black pepper to taste.
Skewer and grill
  1. Thread the zucchini rounds onto skewers, leaving a small gap between pieces so they grill evenly.
  2. Brush the zucchini generously with the garlic butter on all sides, coating each round.
  3. Preheat the grill to medium-high and lightly oil the grates to prevent sticking.
  4. Grill the skewers for 4–5 minutes per side, basting with garlic butter each time you turn them, until golden and charred.
  5. Remove the skewers from the grill and brush with any remaining garlic butter while still hot.
  6. Garnish with extra parsley and serve with lemon wedges.

Notes

Pro tip: for best caramelized edges, keep zucchini rounds at a true 1-inch thickness and baste right after each flip so the garlic butter has time to brown and cling. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot grill pan or under the broiler for 2–3 minutes. Freezing isn’t recommended since zucchini can turn watery. For a dairy-free swap, use vegan butter instead of unsalted butter (texture may be slightly less glossy but still coats well).