Garlic Butter Zucchini Skewers (Printable)
Grilled zucchini with garlic butter and herbs
# What You Need:
→ Vegetables
01 - 3 medium zucchinis, sliced into ½-inch thick rounds
→ Garlic Butter
02 - 3 tablespoons unsalted butter, melted
03 - 3 cloves garlic, finely minced
04 - 2 tablespoons fresh parsley, chopped
05 - 1 teaspoon lemon zest
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper
→ Optional Garnish
08 - 2 tablespoons grated Parmesan cheese
09 - Lemon wedges, for serving
# Steps:
01 - Preheat your grill or grill pan to medium-high heat.
02 - In a small bowl, mix the melted butter, minced garlic, parsley, lemon zest, salt, and pepper.
03 - Thread the zucchini rounds onto skewers, leaving a little space between each piece for even cooking.
04 - Brush the zucchini generously with half of the garlic butter mixture.
05 - Grill the skewers for 3–4 minutes per side, turning once, until the zucchini is tender and lightly charred.
06 - Remove from the grill and immediately brush with the remaining garlic butter.
07 - Sprinkle with Parmesan cheese, if using, and serve with lemon wedges.
# Expert Hints:
01 -
- The zucchini stays incredibly tender inside while getting those gorgeous charred edges that only a grill can give
- Everything comes together in just 25 minutes but tastes like something from a restaurant
- They are equally good hot off the grill or at room temperature for easy party prep
02 -
- Wooden skewers need at least 30 minutes of soaking to prevent burning, or just use metal ones for zero prep
- Cut all your zucchini rounds to the same thickness so they finish cooking at the same time
- Let the grilled skewers rest for just 2 minutes before serving so the butter has a moment to settle into the warm zucchini
03 -
- Grill the skewers over direct heat for the first couple of minutes to get great char marks, then move to indirect heat if they are cooking too fast on the outside
- Add a pinch of red pepper flakes to the butter if you want a subtle warmth that balances the richness