Garlic Butter Zucchini Skewers (Printable Version)
Tender grilled zucchini rounds basted with rich garlic butter for a simple, flavorful side dish ready in 25 minutes.
# What You'll Need:
→ Vegetables
01 - 3 medium zucchini, cut into ½-inch thick rounds
→ Garlic Butter
02 - 3 tablespoons unsalted butter, melted
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 teaspoon fresh lemon juice
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper
→ Optional Garnish
08 - Grated Parmesan cheese, for serving
09 - Extra chopped parsley
# Directions:
01 - Preheat your grill or grill pan to medium-high heat.
02 - In a small bowl, combine melted butter, minced garlic, parsley, lemon juice, salt, and black pepper. Mix well.
03 - Thread the zucchini rounds onto skewers, leaving a little space between each piece for even cooking.
04 - Brush the zucchini generously with the garlic butter mixture on all sides.
05 - Place the skewers on the grill and cook for 4–5 minutes per side, turning once, until the zucchini is tender and has light grill marks. Brush with additional garlic butter during grilling for extra flavor.
06 - Remove from the grill and, if desired, sprinkle with grated Parmesan cheese and extra parsley before serving.
# Expert Hints:
01 -
- The garlic butter seeps into every crevice of the zucchini, creating these little flavor pockets that burst when you bite into them.
- They cook faster than almost any other grilled vegetable, making them perfect for weeknight dinners when you want something special but do not have all evening.
02 -
- Metal skewers conduct heat and cook the zucchini from the inside out, which I actually prefer for this recipe. If using wooden skewers, soak them for at least 30 minutes first.
- Do not salt the zucchini before grilling. I learned this the hard way when all the moisture pulled out and left me with sad, shriveled rounds.
03 -
- Keep a small bowl of the garlic butter near the grill for basting. The zucchini drinks it up quickly, and having extra ready prevents any panic moments.
- Cut your zucchini rounds the same thickness so they cook evenly. I aim for exactly half an inch and use a ruler if I am feeling particularly particular.