Garlic Butter Zucchini Skewers

The first time I made these skewers, I was rushing to get dinner on the table before sunset, and the way the garlic butter hit the hot zucchini filled the entire backyard with this incredible aroma that had my neighbor peeking over the fence to see what was cooking.

Last summer during a small dinner party, I watched my friend who claims to hate zucchini go back for thirds of these skewers, and she finally admitted it was the garlic butter that won her over completely.

Ingredients

• 3 medium zucchinis: I look for ones that feel heavy for their size with firm, dark green skin and slice them into uniform 1/2 inch rounds so they cook evenly
• 3 tablespoons unsalted butter: Melt this just before you start grilling so it stays warm and brushable
• 3 cloves garlic: Freshly minced garlic makes such a difference here and really infuses into that butter
• 2 tablespoons fresh parsley: I chop this right before mixing it in so the oils stay vibrant and fresh
• 1 teaspoon lemon zest: This little brightness cuts through the rich butter and makes everything pop
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the zucchini shine while enhancing all the other flavors
• 2 tablespoons grated Parmesan: Optional but honestly the salty, nutty finish takes these over the top

Instructions

Get your grill ready:

Preheat to medium high heat and if you are using wooden skewers, soak them for at least 30 minutes so they do not burn

Make the magic butter:

Whisk together the melted butter, garlic, parsley, lemon zest, salt, and pepper until everything is well combined

Thread those zucchinis:

Slide the zucchini rounds onto skewers, leaving just a tiny bit of space between each piece so the heat can circulate and give you those perfect grill marks

First brush:

Generously brush the zucchini with half of that garlic butter mixture, getting into all the nooks and crannies

Grill time:

Cook for 3 to 4 minutes per side, turning once, until the zucchini is tender and you see those beautiful charred lines

Final flourish:

Remove from the grill and immediately brush with the remaining garlic butter while everything is still hot

Save

These skewers have become my go to summer side dish because they are forgiving enough to make on a busy weeknight but impressive enough to serve at a backyard gathering.

Choosing The Best Zucchini

I have found that smaller to medium zucchinis work better than the giant ones you sometimes see at the market. They tend to have fewer seeds and a more tender texture, which means they grill up beautifully without getting mushy or watery on you.

Making Ahead

You can actually slice the zucchini and thread them onto skewers up to a day ahead, then store them in the refrigerator. Just keep the garlic butter separate until you are ready to grill, and bring the skewers to room temperature for about 20 minutes before cooking for the most even results.

Serving Suggestions

These skewers are incredibly versatile and pair with almost anything from the grill. I love serving them alongside simple grilled chicken or fish, but they are substantial enough to stand alone as a light vegetarian main, especially with some crusty bread to soak up any extra butter.

• Add a pinch of red pepper flakes to the butter if you like a little heat
• Fresh basil or dill work beautifully instead of parsley for a different twist
• Lemon wedges on the side let everyone add their own extra brightness

Save

There is something so satisfying about taking a simple vegetable and turning it into something that feels special with just a few ingredients and a little time over the fire.

Recipe Questions & Answers

→ Can I make these in the oven instead of on a grill?

Yes, preheat your oven to 425°F and roast the skewers for 15-20 minutes, turning halfway through. Brush with garlic butter before and after roasting for the best flavor.

→ Should I peel the zucchini before threading onto skewers?

No, keep the skin on—it holds the zucchini rounds together during grilling and adds lovely color and nutrients. The skin becomes tender when cooked properly.

→ How do I prevent wooden skewers from burning on the grill?

Soak bamboo or wooden skewers in water for at least 30 minutes before grilling. This prevents them from charring and keeps them intact throughout cooking.

→ Can I prepare the garlic butter ahead of time?

Absolutely—mix the garlic butter up to 2 days in advance and store it in the refrigerator. Let it come to room temperature before brushing onto the zucchini for even coverage.

→ What other vegetables work well with this garlic butter?

Yellow squash, bell peppers, cherry tomatoes, eggplant, and mushrooms all pair beautifully with this garlic butter. Thread them separately or combine with zucchini for mixed vegetable skewers.

→ How do I know when the zucchini is done grilling?

The zucchini should be tender when pierced with a fork and have visible grill marks with slight charring. It typically takes 3-4 minutes per side depending on thickness.