A Simple Summer Favorite with Big Flavor
Garlic Butter Zucchini Skewers are one of those recipes I come back to every grilling season. They’re quick, unfussy, and somehow taste far more indulgent than they look. Zucchini has a way of soaking up flavor, and when you combine it with melted butter, fresh garlic, and a splash of lemon, it turns into something truly crave-worthy.
I often make these when I want a lighter side dish that still feels satisfying. The smell of garlic butter hitting the grill is incredible, and the edges of the zucchini get just enough char to add depth without overpowering their natural freshness.
What You’ll Need for Garlic Butter Zucchini Skewers
This recipe keeps things simple, relying on a short list of ingredients that really shine when used together. Fresh zucchini and real butter make all the difference.
Ingredients:
- 2 medium zucchinis, sliced
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
Preparing the Zucchini for the Grill
Start by washing the zucchinis well and patting them dry. Slice them into thick rounds or half-moons—about ½ inch thick is ideal. Thicker slices hold up better on the grill and won’t turn mushy.
If your zucchinis are different sizes, don’t worry too much. I’ve found that a bit of variation adds a homemade feel, and everything evens out once it’s grilled.
Making the Garlic Butter That Steals the Show
In a small saucepan, melt the butter over low heat. Add the minced garlic and stir gently for about 30 seconds to a minute, just until fragrant. You don’t want the garlic to brown—burnt garlic turns bitter fast, and it’s not what we’re going for here.
Once you smell that rich, garlicky aroma, remove the pan from the heat. This is the flavor base that makes the zucchini irresistible.
Seasoning and Assembling the Skewers
Place the zucchini slices in a large bowl and drizzle them with olive oil. Sprinkle over the salt and black pepper, then pour the warm garlic butter on top. Toss everything gently until the zucchini is evenly coated.
Thread the seasoned pieces onto skewers, leaving a little space between each slice so the heat can circulate. If you’re using wooden skewers, soak them in water for about 20 minutes beforehand to prevent burning.
Grilling Tips for Tender, Lightly Charred Zucchini
Preheat your grill to medium-high heat. Place the skewers directly over the heat and grill for about 8 to 10 minutes total, turning occasionally. You’re looking for tender zucchini with visible grill marks and slightly crisp edges.
I like to keep a close eye during the last couple of minutes—zucchini goes from perfect to overcooked pretty quickly. When they’re done, they should be soft but still hold their shape.
Finishing Touches That Brighten Everything
Once off the grill, drizzle the skewers with fresh lemon juice. This little hit of acidity wakes up all the flavors and balances the richness of the butter beautifully. Serve them hot, straight from the grill if you can.
Serving and Storing Garlic Butter Zucchini Skewers
These skewers are best enjoyed fresh, but leftovers are still delicious. Serve them alongside grilled chicken, fish, or steak, or add them to a grain bowl with quinoa or rice.
If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in a pan or enjoy them cold chopped into salads.
Easy Variations to Try Next Time
You can easily customize this recipe. Add grated Parmesan just before serving, sprinkle with red pepper flakes for a bit of heat, or finish with fresh herbs like parsley or basil. Sometimes I add sliced mushrooms or cherry tomatoes to the skewers for variety.
Garlic Butter Zucchini Skewers FAQ
Can I make these without a grill?
Yes, you can cook them on a grill pan or roast them in the oven at 220°C (425°F) until tender and lightly browned.
Can I use yellow squash instead of zucchini?
Absolutely. Yellow squash works the same way and adds a nice color contrast.
Why is my zucchini soggy?
This usually happens if the slices are too thin or the grill heat is too low. Thicker cuts and higher heat help prevent excess moisture.
Can I prep these ahead of time?
You can slice and season the zucchini a few hours in advance, but grill them just before serving for the best texture and flavor.
Garlic Butter Zucchini Skewers are proof that simple ingredients, treated well, can turn into something memorable. Once you make them, they tend to disappear fast—so I usually double the batch.
