Garlic Butter Zucchini Skewers

The summer we built our backyard deck, my husband surprised me with a small charcoal grill. We cooked everything on it that season, but these zucchini skewers became the unexpected star of many impromptu dinners with neighbors who wandered over to inspect the construction progress.

I learned the hard way that overcrowding the skewers makes the zucchini steam instead of char. Now I leave that little gap between rounds, and the difference is remarkable. My sister-in-law still talks about the version I made at her lake house last July, when we ate them standing up because nobody wanted to wait for the actual dinner to be ready.

Ingredients

• 3 medium zucchinis: Look for firm ones without soft spots, and slice them consistently so they cook evenly
• 3 tablespoons unsalted butter: Melt it gently so it stays liquid long enough to brush onto the skewers
• 3 cloves garlic: Freshly minced is crucial here, jarred garlic lacks the punch needed for the butter
• 2 tablespoons fresh parsley: Chop it right before mixing to preserve its bright color and flavor
• 1 teaspoon lemon zest: Use a microplane if you have one, it catches the essential oils better than a regular grater
• ½ teaspoon salt: Adjust slightly if using salted butter instead
• ¼ teaspoon freshly ground black pepper: Grind it just before making the butter mixture
• 2 tablespoons grated Parmesan cheese: Optional but worth it, it creates a salty crust on the hot zucchini
• Lemon wedges: For serving, a bright squeeze over the warm skewers wakes everything up

Instructions

Fire up the grill:

Get your grill or grill pan heating to medium-high while you prep the vegetables, you want it nice and hot when the skewers are ready

Make the magic butter:

Whisk together the melted butter, garlic, parsley, lemon zest, salt, and pepper in a small bowl until its fragrant and uniform

Thread the zucchini:

Slide the zucchini rounds onto skewers, leaving a tiny bit of space between each piece so the heat can circulate and char the edges properly

First butter bath:

Brush the zucchini generously with half of that garlic butter mixture, getting it into all the crevices and surfaces

Get some char:

Grill the skewers for 3 to 4 minutes per side, turning once, until the zucchini is tender and has those gorgeous grill marks

Final flourish:

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

Finish and serve:

Sprinkle with Parmesan cheese if you are using it, and serve right away with lemon wedges on the side

Save

These skewers have become my go-to contribution to cookouts because they travel well and reheat beautifully. Last summer, my friend Maya texted me at midnight after a party asking for the recipe, which is always the sign that something simple has made a real impression.

Grill Temperature Matters

Medium-high is the sweet spot, too hot and the garlic burns before the zucchini cooks through. If your grill runs hot, move the skewers to a cooler zone for the final minute of cooking.

Make Ahead Friendly

You can thread the zucchini onto skewers up to four hours ahead, just keep them covered in the refrigerator. The garlic butter can also be mixed earlier and left at room temperature, which actually helps the flavors meld together.

Serving Suggestions

These work beautifully as a side alongside grilled proteins, but I have also served them over couscous for a light vegetarian dinner. The lemon wedges are not just for show, that final acid ties everything together.

• A pinch of red pepper flakes in the butter adds gentle warmth
• Fresh basil or dill can stand in for parsley when you want variety
• Leftovers make an excellent addition to grain bowls the next day

Save

Sometimes the simplest dishes become the ones we reach for most often. These skewers remind me that good ingredients and a little fire can create something worth gathering around.

Recipe FAQs

→ How do I prevent zucchini from falling off skewers?

Thread zucchini rounds carefully through the center, leaving space between pieces. Use metal skewers or soak wooden ones for 30 minutes to prevent burning. Cut zucchini into uniform ½-inch thick rounds for even cooking.

→ Can I make these indoors without a grill?

Yes, use a grill pan or cast iron skillet over medium-high heat. The smoky char flavor still develops beautifully. Brush with garlic butter and cook 3-4 minutes per side until tender.

→ What herbs work best in the garlic butter?

Fresh parsley adds classic flavor, but basil, dill, or oregano work beautifully too. Consider adding chili flakes for heat or thyme for earthiness. Use what you have on hand.

→ How do I store and reheat leftovers?

Store cooled skewers in an airtight container for up to 3 days. Reheat gently in a 350°F oven or warm skillet. Brush with additional garlic butter before serving to refresh the flavor.

→ Can I use oil instead of butter?

Yes, olive oil works perfectly for a dairy-free version. Use the same quantity and consider adding extra garlic or herbs to compensate for butter's rich flavor.