Pin It These zucchini skewers transform fresh summer squash into a smoky, buttery delight. The rounds are brushed with a homemade garlic butter infused with parsley and lemon, then grilled until tender with perfect char marks. Each bite delivers creamy zucchini enhanced by savory butter and aromatic garlic.
The preparation comes together quickly - simply slice zucchini, whip up the garlic butter glaze, thread onto skewers, and grill for under 10 minutes. The result is a versatile dish that pairs beautifully with grilled meats, or can stand alone as a light vegetarian main served over rice or quinoa.
Last summer, my neighbor handed me four massive zucchini from her garden and refused to take no for an answer. I stood in my kitchen staring at this green mountain, wondering what on earth I'd do with it all before it went bad. That's when I decided to try grilling them on skewers instead of my usual roasted routine, and honestly? My whole family kept sneaking pieces off the platter before dinner even hit the table.
I made these for a backyard barbecue last month when my vegetarian cousin was visiting, and she said they were the best grilled vegetables she'd ever had. The best part was watching my meat-loving uncle reach for seconds without even realizing he was happily eating zucchini. Sometimes the simplest sides become the unexpected stars of the show.
Ingredients
- 3 medium zucchini: Cut into ½-inch thick rounds, and try to pick ones that are similar in diameter so they cook evenly
- 3 tablespoons unsalted butter: Melted because unsalted lets you control the seasoning, though salted works in a pinch
- 3 cloves garlic: Minced fresh makes such a difference here compared to garlic powder
- 1 tablespoon fresh parsley: Finely chopped adds this lovely bright contrast to the rich butter
- 1 teaspoon fresh lemon juice: Just enough to cut through all that buttery richness
- ½ teaspoon salt: Adjust depending on your taste preferences
- ¼ teaspoon freshly ground black pepper: Freshly cracked really does make a difference
- Grated Parmesan cheese: Optional but honestly, I never skip it anymore
Instructions
- Get your grill ready:
- Preheat your grill or grill pan to medium-high heat so it's nice and hot when the zucchini is ready
- Make the magic butter:
- Whisk together melted butter, minced garlic, parsley, lemon juice, salt, and black pepper in a small bowl until everything's well combined
- Thread those zucchini rounds:
- Slide the zucchini pieces onto skewers, leaving just a tiny bit of space between each round so the heat can circulate properly
- Brush with butter:
- Generously coat all sides of the zucchini skewers with that garlic butter mixture, and don't be shy about it
- Grill to perfection:
- Cook for 4 to 5 minutes per side, turning once, until tender and sporting those gorgeous grill marks everyone loves
- Finish with flair:
- Remove from the grill and add grated Parmesan cheese and extra parsley if you're feeling fancy
Pin It My daughter now requests these every time we fire up the grill, even in winter when we use the indoor grill pan. It's become this little tradition we both look forward to, just the two of us standing at the stove, flipping skewers and talking about our days.
Choosing The Best Zucchini
I've found that smaller to medium zucchini work better than the giant baseball bat ones your neighbors try to unload on you. The younger ones have thinner skin and fewer seeds, which means they grill up more tender and less watery. If you end up with larger specimens, just scoop out some of the seedy center before threading them on skewers.
Making It Ahead
The garlic butter mixture can be made a day ahead and kept in the refrigerator, just bring it to room temperature before using so it spreads nicely. You can also cut and skewer the zucchini a few hours in advance, just store them on a lined baking sheet in the refrigerator until you're ready to grill. I've even brushed them with the butter and let them marinate for an hour, which makes them even more flavorful.
Serving Ideas
These skewers are fantastic alongside grilled chicken, steak, or fish, but they're substantial enough to stand alone as a light vegetarian main when served over rice or quinoa. I love adding cherry tomatoes or bell pepper chunks between the zucchini rounds for color variety.
- Try serving with a dollop of sour cream or Greek yogurt on the side
- Squeeze fresh lemon right before serving for an extra pop
- These reheat surprisingly well in the air fryer the next day
Pin It These skewers have single-handedly changed how my family feels about zucchini, and I hope they do the same for yours. Happy grilling!
Recipe Questions & Answers
- → How do I prevent zucchini from falling through the grill grates?
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Thread the zucchini rounds onto metal or soaked wooden skewers, leaving small gaps between pieces for even heat circulation. This keeps them secure while allowing proper grilling on all sides.
- → Can I make these in the oven instead of on a grill?
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Yes, preheat your oven to 425°F 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.
- → What other vegetables work well with this garlic butter?
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Cherry tomatoes, bell pepper chunks, yellow squash, and red onion all pair wonderfully with the garlic butter glaze. Mix and match for colorful vegetable skewers.
- → How long can I store leftover grilled zucchini?
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Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or enjoy cold in salads and grain bowls.
- → Is there a dairy-free option for the garlic butter?
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Substitute the unsalted butter with your favorite plant-based butter or olive oil. The garlic, parsley, and lemon still create a delicious coating for the zucchini.
