Easy Garlic Butter Zucchini Skewers

My neighbor Tom stopped by last summer with a basket of zucchini from his garden, insisting I take them off his hands. I'd never thought about grilling zucchini on skewers until that afternoon, when I threw some rounds on the grill with a quick garlic butter I whipped up. The way the butter sizzled and caramelized in the grill marks made my whole patio smell incredible. Now it's the only way my family will eat zucchini.

Last 4th of July, I made these alongside burgers and watched them disappear faster than the main dish. My cousin Sarah, who claims to hate zucchini, went back for thirds and finally admitted she'd been wrong all these years. There's something about food on a stick that makes everything taste better.

Ingredients

• 3 medium zucchini: Cutting them into rounds instead of planks gives you more surface area for that garlic butter to cling to
• 3 tablespoons unsalted butter: Melt it fresh and keep it warm so it brushes onto the zucchini easily
• 3 cloves garlic: Minced finely so it disperses evenly through the butter without burning
• 1 tablespoon fresh parsley: The bright green color and fresh flavor cuts through the rich butter beautifully
• 1 teaspoon fresh lemon juice: This tiny acid brightens everything and keeps the butter from feeling too heavy

Instructions

Get your grill ready:

Preheat to medium-high, letting the grates get nice and hot so those beautiful grill marks form instantly when the zucchini hits

Make the magic butter:

Whisk together melted butter, garlic, parsley, lemon juice, salt, and pepper until everything's well combined

Thread the zucchini:

Slide the rounds onto skewers with a tiny bit of space between each piece so heat can circulate and cook them evenly

Generously baste:

Brush that garlic butter all over every exposed surface of the zucchini, really coating each round thoroughly

Grill to perfection:

Cook for 4 to 5 minutes per side, turning once, until tender and kissed with gorgeous char marks, brushing with more butter halfway through

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My daughter now requests these for her birthday dinner every year, which still makes me smile. What started as a way to use up excess garden zucchini has become one of those recipes people actually ask for by name.

Grilling Temperature Secrets

I've found that medium-high is the sweet spot, any hotter and the garlic burns before the zucchini softens, any cooler and you miss those gorgeous grill marks. Listen for that satisfying sizzle when the zucchini first hits the grates, that's how you know you've got it right.

Make Ahead Magic

You can cut and thread the zucchini onto skewers hours before grilling, just keep them covered in the fridge. The garlic butter can also be made ahead and gently reheated, which makes everything feel so much more manageable when you're already juggling a main dish.

Serving Ideas That Work

These skewers pair beautifully with anything coming off the grill, from chicken to burgers to portobello mushrooms. I've even served them as a vegetarian main over a bed of quinoa when meat wasn't on the menu.

• Sprinkle some extra Parmesan right after they come off the grill while it's still melting
• Add a few cherry tomato halves between zucchini rounds for color variety
• Keep any leftover garlic butter in the fridge, it's incredible on grilled bread too

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These skewers prove that sometimes the simplest preparations yield the most surprising results. Happy grilling.

Recipe FAQs

→ How do I prevent zucchini from falling through the grill grates?

Thread the zucchini rounds onto skewers, leaving small spaces between pieces for even heat circulation. Metal skewers work best, but if using wooden ones, soak them in water for 30 minutes beforehand to prevent burning.

→ Can I prepare these in the oven instead?

Yes, arrange the skewers on a baking sheet and broil for 3-4 minutes per side, or roast at 425°F for 15-20 minutes, turning halfway through cooking and brushing with additional garlic butter.

→ How long should I cook the zucchini?

Grill the skewers over medium-high heat for 4-5 minutes per side, turning once, until the zucchini becomes tender and displays attractive grill marks while still maintaining a slight crunch.

→ What can I serve with these zucchini skewers?

Pair alongside grilled chicken, steak, or fish as a flavorful vegetable side, or serve over rice and quinoa with extra vegetables for a complete vegetarian meal. They also work well as appetizers for summer gatherings.

→ How do I make this dairy-free?

Substitute the melted butter with your preferred plant-based butter alternative and omit the Parmesan cheese garnish. The garlic and herbs will still provide plenty of flavor.