Garlic Butter Zucchini Skewers

My neighbor Sam grew way too much zucchini last summer and kept leaving mysterious bags of them on my porch. I finally admitted defeat and started getting creative with grill recipes, which led to these skewers that have now become my absolute favorite way to use up the bounty. Something about grilling zucchini rounds instead of planks creates these perfect little charred edges that hold onto butter like nobody's business.

Last July I made these for a backyard barbecue and watched my vegetable hating brother in law accidentally eat seven skewers. He genuinely thought they were some fancy grilled appetizer from a specialty market until I pointed out the giant bag of zucchini sitting on the counter. Now he texts me every summer asking if zucchini season has started yet.

Ingredients

• 3 medium zucchinis: Pick ones that feel heavy for their size with firm skin, they will hold up better on the grill than overgrown ones
• 3 tablespoons unsalted butter: Melt this completely so it coats every nook and cranny of the zucchini rounds evenly
• 3 cloves garlic: Freshly minced garlic releases way more flavor than the jarred stuff, trust me on this one
• 2 tablespoons fresh parsley: This adds brightness and makes everything look restaurant quality when sprinkled on top
• 1 teaspoon lemon zest: The oils from the zest cut through the rich butter and make the zucchini taste somehow lighter and fresher
• ½ teaspoon salt and ¼ teaspoon pepper: Season generously because zucchini needs a little help to really shine
• 2 tablespoons grated Parmesan: Totally optional but the salty umami takes these from great to absolutely unforgettable

Instructions

Preheat the grill:

Get your grill or grill pan heated to medium high, you want nice grill marks without burning the butter too quickly

Whisk up the garlic butter:

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

Thread the zucchini:

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

First butter brush:

Brush the skewers generously with half the garlic butter mixture, making sure to get some on all sides of each round

Grill to perfection:

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

Final coating:

Remove from the grill and immediately brush with the remaining garlic butter while everything is still hot enough to melt it into the surface

Add the finishing touches:

Sprinkle with Parmesan if you are using it and serve with lemon wedges for squeezing over the top

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These skewers have become my go to contribution for potlucks because they are easy to transport and reheat beautifully. Something about food on a stick makes everything feel more festive and people are always pleasantly surprised by how flavorful simple zucchini can be when treated right.

Getting the Perfect Grill Marks

Do not move the skewers around too much once they hit the grill. Let them sear undisturbed for those first few minutes so the grill marks can develop properly. The zucchini will naturally release from the grates when it is ready to flip.

Making These Ahead

You can thread the zucchini onto skewers up to a day in advance and keep them in the refrigerator. The garlic butter mixture also keeps well in the fridge, just bring it to room temperature before brushing so it spreads evenly.

Serving Suggestions

These work beautifully as a side alongside grilled meats or fish but are substantial enough to stand alone as a vegetarian main when served over rice or crusty bread. I have also chopped the grilled rounds off the skewers and tossed them into pasta for an incredibly quick summer dinner.

• Try adding a pinch of red pepper flakes if you want some heat
• Fresh basil works just as well as parsley if that is what you have on hand
• Leftovers reheat surprisingly well in the oven the next day

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There is something deeply satisfying about turning such simple ingredients into something that feels special. These skewers prove that summer cooking does not need to be complicated to be memorable.

Recipe FAQs

→ How do I prevent zucchini from falling off the skewers?

Use sturdy metal skewers or soak wooden skewers for at least 30 minutes before threading. Leave a small space between each zucchini round and avoid overloading the skewers. Thread through the center of each round for stability.

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

Yes, preheat your oven to 425°F (220°C) and place the skewers on a baking sheet lined with parchment paper. Roast for 12-15 minutes, turning halfway through, until tender and lightly browned. Brush with garlic butter before and after cooking.

→ How long will leftover skewers keep?

Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 5-7 minutes or briefly on the grill. The texture is best when enjoyed fresh.

→ What other vegetables can I add to the skewers?

Cherry tomatoes, bell pepper pieces, red onion wedges, or mushrooms pair beautifully with zucchini. Cut vegetables into similar sizes for even cooking. Thread them alternating with zucchini rounds for colorful presentation.

→ Is there a dairy-free alternative for the garlic butter?

Substitute the butter with olive oil or a plant-based butter alternative. The garlic butter mixture works well with melted coconut oil for a subtle sweetness, or use extra virgin olive oil for a more Mediterranean flavor profile.

→ Can I prepare the garlic butter mixture in advance?

Yes, mix the garlic butter up to 24 hours ahead and store it in the refrigerator. Let it come to room temperature before using, or gently reheat until melted for easier brushing. The flavors will actually develop and intensify overnight.