Garlic Butter Zucchini Skewers (Print View)
Grilled zucchini and peppers on skewers, glazed with garlic butter, parsley, and lemon for a bright summer side.
# What You Need:
→ Vegetables
01 - 3 medium zucchini, cut into 1/2-inch thick rounds
02 - 1 red bell pepper, cut into 1-inch pieces (optional, for color)
03 - 1 small red onion, cut into 1-inch chunks (optional)
→ Garlic Butter
04 - 4 tablespoons unsalted butter
05 - 3 garlic cloves, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/2 teaspoon fresh lemon zest
→ Skewers & Garnish
10 - 8 wooden or metal skewers
11 - Lemon wedges for serving
# How-To Steps:
01 - If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning on the grill.
02 - Set the grill to medium-high heat, targeting approximately 400°F. Allow the grates to fully heat before adding the skewers.
03 - In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in the chopped parsley, lemon zest, salt, and black pepper. Set aside.
04 - Thread the zucchini rounds, bell pepper pieces, and red onion chunks alternately onto the skewers, distributing the vegetables evenly.
05 - Using a basting brush, generously coat the assembled skewers with half of the prepared garlic butter mixture.
06 - Place the skewers onto the preheated grill. Cook for 3 to 5 minutes per side, turning occasionally, until the vegetables are tender and lightly charred in spots.
07 - Remove the skewers from the grill and immediately brush with the remaining garlic butter while still hot.
08 - Arrange the skewers on a serving platter alongside fresh lemon wedges. Serve warm.
# Expert Hints:
01 -
- The garlic butter melts into every ridge and char mark, making each bite ridiculously savory without any fuss.
- Everything cooks in under ten minutes on the grill, so you can focus on your guests instead of hovering over a stove.
- It works with almost any vegetable you have lurking in the crisper drawer, which means zero waste and total freedom.
02 -
- Do not slice the zucchini thinner than half an inch or the rounds will collapse through the grill grates and you will be fishing vegetables out of the coals.
- Reserve half the garlic butter for the end because brushing it on after grilling gives a fresh, vivid flavor that the initial coat alone cannot provide.
- Pat the zucchini slices dry before skewering since excess moisture prevents that satisfying char from forming.
03 -
- Cut all the vegetables the same thickness so everything finishes cooking at the same moment and nothing ends up burnt or raw.
- Let the garlic butter sit for five minutes before using so the parsley and lemon zest have time to release their oils into the warm fat.