Name: Garlic Butter Zucchini Skewers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 medium medium zucchinis, sliced (Choose firm, medium-sized zucchini for slices that hold together on skewers.); 4 cloves garlic, minced (Fresh garlic gives that aromatic punch; minced finely so it clings to the butter.); 4 tbsp unsalted butter (Melts into a glossy, savory coating that helps the zucchini brown.); 2 tbsp extra virgin olive oil (Adds a fruity layer and raises the smoke point for grilling.); ½ tsp salt (Enhances flavors and helps draw out moisture for better caramelization.); ¼ tsp freshly ground black pepper (Freshly ground gives the best, bright peppery finish.); 1 tbsp fresh lemon juice (Spritzed over at the end to lift the dish with citrus brightness.)

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I love a simple recipe that turns into something irresistible with just a few pantry heroes. These Garlic Butter Zucchini Skewers are one of those easy, glistening little bites that deliver smoky char, garlicky warmth, and a bright kiss of lemon all at once. They cook fast, look beautiful on the grill, and are the kind of side dish that steals the spotlight.

Why Garlic Butter Zucchini Skewers Belong on Your Grill

Quick and impressive: From prep to plate in about 20 minutes, these skewers are perfect for last-minute entertaining or a weeknight treat.
Flavor-packed with minimal effort: Garlic-infused butter plus olive oil creates a rich coating that helps zucchini caramelize and hold its shape.
Versatile and healthy: Zucchini is light and tender, making these skewers an excellent partner for proteins or as a vibrant vegetarian appetizer.
Textural joy: You get tender, almost creamy zucchini with those delightful charred edges that add a smoky contrast.
Crowd-pleasing presentation: Threaded on skewers they look rustic and festive, and they’re easy for guests to grab and enjoy.

I often make a double batch when friends come over because they never last long. If you enjoy skewers, you might like my take on Air Fryer Garlic Parmesan Chicken Skewers as well.

Ingredients for Garlic Butter Zucchini Skewers

2 medium zucchinis, sliced – Choose firm, medium-sized zucchini for slices that hold together on skewers.
4 cloves garlic, minced – Fresh garlic gives that aromatic punch; minced finely so it clings to the butter.
4 tbsp unsalted butter – Melts into a glossy, savory coating that helps the zucchini brown.
2 tbsp extra virgin olive oil – Adds a fruity layer and raises the smoke point so the zucchini grills nicely.
½ tsp salt – Enhances all the flavors and helps draw out a little moisture for better caramelization.
¼ tsp freshly ground black pepper – Freshly ground gives the best, bright peppery finish.
1 tbsp fresh lemon juice – Spritzed over at the end to lift the dish with citrus brightness.

These skewers pair beautifully with soft, warm bread; try serving alongside Buttery Cheese Garlic Rolls for an indulgent, cozy spread.

Let’s Get Cooking: Step-by-Step Instructions

Follow these simple steps and you’ll be rewarded with tender, charred zucchini that sings with garlic butter. Stick with medium-high heat and keep an eye on the grill so they get pretty char marks without becoming mushy.

Wash and slice zucchinis into thick rounds or half-moons for even cooking.
In a small saucepan over low heat, melt the unsalted butter. Add minced garlic and simmer until fragrant.
In a large bowl, combine zucchini slices with olive oil, salt, pepper, and garlic butter until well coated.
Thread the zucchini onto skewers (soak wooden skewers in water first).
Preheat the grill to medium-high (about 400°F). Grill skewers for 8-10 minutes, turning occasionally until tender with char marks.
Drizzle fresh lemon juice over skewers before serving hot.

If you like exploring lemon and butter pairings, the way these flavors accent seafood is lovely; I often borrow ideas from my Baked Lemon Garlic Cod with Butter Sauce method for the final squeeze of lemon.

Tips I Swear By

Slice for stability: Cut the zucchini into thick rounds or sturdy half-moons so pieces do not break apart while grilling.
Soak wooden skewers: Prevent burning and splintering by soaking wood skewers in water for at least 30 minutes.
Mind the heat: Grill at medium-high so you get char without turning the centers mushy; direct flames will char too quickly.
Baste for extra gloss: Use a spoon to baste with reserved garlic butter once or twice while grilling for a silkier, more intense flavor.
Keep garlic gentle: Simmer the garlic in butter over low heat until fragrant but not browned, which can turn bitter. For more hearty garlic-butter inspiration try my go-to Crockpot Garlic Butter Beef Bites with Potatoes for a different take.

Ways to Put Your Own Spin On Them

Add herbs: Toss sliced zucchini with chopped thyme, oregano, or chopped parsley before skewering for a fresh herbal lift.
Spice it up: Add a pinch of red pepper flakes or a dash of smoked paprika to the garlic butter for warmth and color.
Add vegetables: Alternate zucchini with cherry tomatoes, bell pepper chunks, or red onion for a colorful vegetable medley.
Make it cheesy: During the last minute on the grill, sprinkle with shaved Parmesan or crumbled feta so it slightly melts.
Make it meaty: Thread small pieces of halloumi or pre-cooked sausage between zucchini slices, or pair with Garlic Butter Air Fryer Steak Bites for a carnivore-friendly platter.

How to Present and Enjoy These Skewers

I love arranging the skewers on a warm platter lined with lemon slices and a scattering of chopped parsley. The glossy butter and flecks of char make a pretty contrast against a white plate. Offer lemon wedges, a bowl of herby yogurt dip, or a quick tzatziki for dunking. These also make a lovely topping for grain bowls – picture a bed of fluffy quinoa dotted with charred zucchini and a drizzle of extra garlic butter. For a picnic, wrap a few skewers in parchment with a lemon wedge for an easy, portable treat.

Saving Extras and Reheating

Refrigerator: Store cooled skewers in an airtight container for up to 3 days. Keep lemon separate until serving to preserve brightness.
Freezer: Zucchini does not freeze well on skewers because texture changes, so I do not recommend freezing prepared skewers. If you must, remove from skewers and freeze in a single layer for up to 1 month, then thaw and reheat gently.
Reheating: Reheat in a hot skillet or under the broiler for just a couple minutes to revive char and warmth. Avoid the microwave if you want to keep some texture. Add a small pat of butter or a quick squeeze of lemon after reheating to refresh flavors.

Questions You Might Have

Q: Can I use frozen zucchini?
A: Fresh zucchini is best for this recipe. Frozen zucchini releases more water and can become soggy when grilled. If frozen is all you have, thaw and squeeze out excess moisture, then pat dry before proceeding, but expect a softer texture.

Q: Do I have to use butter and olive oil together?
A: The combination gives richness and a higher smoke point. Butter adds flavor and gloss while the olive oil helps prevent burning. You can use all olive oil for a lighter pan, but the dish will miss that buttery finish.

Q: How long can I leave the skewers on the grill?
A: Aim for 8-10 minutes total, turning occasionally. You want tender centers with nice char marks, not a mushy interior or overly blackened exterior.

Q: Can I make these indoors?
A: Yes. Grill the skewers on a hot cast-iron grill pan or broil them under the oven broiler, watching closely to achieve the char without overcooking.

Conclusion

These Garlic Butter Zucchini Skewers are one of my go-to sides when I want something fast, beautiful, and bursting with flavor. They’re proof that a few simple ingredients treated with care can transform into a memorable dish. If you want to explore similar garlic-butter vegetable ideas, check out this lovely recipe for Garlic Butter Vegetable Skewers – Espresso and Lime for a multi-vegetable version, or get inspired by zucchini ribbon techniques in this take on Zucchini Ribbon Skewers with Spicy Lemon Garlic Butter. For serving ideas pairing zucchini skewers with seafood, I adore the balance in Grilled Swordfish Skewers with Lemon Garlic Sauce – Heather Christo. Give this recipe a try this week and tell me how your grill marks turned out.