Garlic Butter Zucchini Skewers

My neighbor grew too much zucchini last summer and started leaving surprise baskets on my porch. At first I panicked, then I discovered grilling transforms even the most abundant harvest into something people actually get excited about eating.

I made these for a Fourth of July party when my vegetarian friend was coming and I felt bad that she always got stuck with sad frozen veggie burgers. She ended up going back for thirds and I caught my meat loving uncle sneaking a skewer when he thought no one was watching.

Ingredients

• 3 medium zucchinis: Look for firm ones without soft spots, and slice them evenly so they all finish cooking at the same time
• 3 tablespoons unsalted butter, melted: Butter burns faster than oil, so keep your grill at mediumhigh, not screaming hot
• 3 cloves garlic, finely minced: Fresh garlic matters here, jarred minced garlic can taste harsh and metallic on the grill
• 2 tablespoons fresh parsley, chopped: The herb freshness cuts through the rich butter and adds a beautiful green fleck to everything
• 1 teaspoon lemon zest: Zest instead of juice keeps the butter from separating and gives you bright citrus flavor without watering anything down
• ½ teaspoon salt and ¼ teaspoon freshly ground black pepper: The grill will mellow the seasoning, so dont be afraid to be generous here
• 2 tablespoons grated Parmesan cheese: Sprinkle this on at the very end so it melts slightly from the residual heat but doesnt turn into a hard crust

Instructions

Fire up the grill:

Get your grill or grill pan heating to mediumhigh while you prep everything else

Whisk up your garlic butter:

Mix the melted butter, garlic, parsley, lemon zest, salt, and pepper in a small bowl until combined

Thread those zucchini rounds:

Slide the zucchini onto skewers with a tiny bit of space between each piece so heat can circulate

First butter bath:

Brush the skewers generously with half the garlic butter before they hit the grill

Grill to perfection:

Cook for 34 minutes per side, turning once, until tender and showing those gorgeous grill marks

Final flourish:

Brush with the remaining garlic butter immediately after removing from heat, then sprinkle with Parmesan if using

Save

These skewers have become my go-to for bringing to cookouts because they travel well and reheat beautifully on the grill. Theres something about food on sticks that makes people happy, and these disappear faster than anything else on the table.

Best Zucchini to Buy

Ive learned through too many watery grilled vegetables that smaller, younger zucchinis grill better than the massive baseball bat ones from late season harvest. Look for zucchini thats 6 to 8 inches long with shiny, unblemished skin.

Grill Temperature Matters

Mediumhigh is the sweet spot here. Too hot and the butter burns before the zucchini cooks through. Too low and you end up with steamed vegetables instead of that smoky charred flavor that makes grilled food irresistible.

Make Ahead Magic

You can thread the zucchini onto skewers and mix the garlic butter up to a day ahead. Keep everything covered in the refrigerator and bring to room temperature for about 20 minutes before grilling.

• If using wooden skewers, soak them for 30 minutes so they dont burn on the grill
• Add a pinch of red pepper flakes to the butter if you like things spicy
• These reheat surprisingly well the next day, though theyre best eaten warm from the grill

Save

Theres nothing quite like standing around the grill with a drink in one hand and a skewer in the other, watching summer sunset while butter sizzles and garlic perfumes the air.

Recipe Q&A

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

Use metal skewers or soak wooden ones for 30 minutes beforehand. Thread zucchini rounds firmly, leaving small gaps between pieces for even heat distribution. Avoid overcrowding to maintain stability while turning.

→ Can I make these indoors without a grill?

A grill pan works perfectly for indoor cooking. Preheat on medium-high and follow the same timing. You can also broil the skewers for 2-3 minutes per side, watching closely to prevent burning.

→ What's the best way to store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently in a 350°F oven or warm skillet. The zucchini will soften slightly but retains its garlic butter flavor well.

→ Can I use other vegetables with the zucchini?

Cherry tomatoes, bell pepper squares, or red onion wedges pair wonderfully. Adjust grilling times as tomatoes need less time while onions may require a few extra minutes.

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

Substitute melted butter with olive oil or vegan butter. The garlic and herbs still create excellent flavor, though the rich mouthfeel will differ slightly.