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Zucchini Burnt Ends with Herb Butter and Lemon

Zucchini burnt ends are grilled zucchini cubes with deeply caramelized, charred edges and a glossy herb butter finish. Tossed hot for extra cling, these smoky zucchini BBQ bites make a standout summer BBQ side.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 large 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
  • 0.25 tsp salt To taste.
  • 0.25 tsp 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
  • 1 lemon wedges For serving.

Equipment

  • 1 cast iron skillet
  • 1 grill basket

Method
 

Season the zucchini
  1. Toss the zucchini cubes with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper until evenly coated, with no dry spots visible.
Grill for charred, caramelized edges
  1. Preheat the grill to medium-high, then place the zucchini cubes in a grill basket or on a sheet of foil with holes so they sit in a single layer.
  2. Grill for 20–25 minutes, tossing every 5 minutes, until deeply charred on multiple sides with browned edges and caramelized surfaces.
Make herb butter and finish
  1. Melt the butter in a small saucepan with garlic over low heat and cook for 1 minute until fragrant, then remove from the heat.
  2. Stir in the parsley, chives, and fresh lemon juice so the herb butter turns glossy and bright.
  3. Transfer the hot zucchini cubes to a bowl and toss immediately with the herb butter until each cube looks slick and well-coated.
  4. Serve right away with lemon wedges beside so guests can squeeze fresh juice over the charred edges.

Notes

Pro tip: keep the zucchini in a single layer in the grill basket/foil and toss every 5 minutes so multiple sides get true char instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; rewarm in a hot skillet or on the grill for a few minutes to re-crisp edges. Freezing isn’t recommended because the zucchini texture softens. For a dairy-free swap, use plant-based butter in place of the unsalted butter and keep the rest the same.