Garlic Butter Zucchini Skewers
This Garlic Butter Zucchini Skewers Recipe is Basically Summer on a Stick
So you know those recipes that sneak their way into your regular dinner rotation and just set up camp there? That’s exactly what happened with these garlic butter zucchini skewers at my place. The first time I made them was mostly because I’d overzealously cleared out my neighbor’s zucchini patch (with permission, promise). I started poking cubes onto sticks mostly to keep the kids from complaining about “another zucchini thing,” but surprise, they vanished. I swear, even my dog looked jealous.
Sometime last year, my sister tried to make them at a family BBQ, totally overcooked the zucchini till it was basically green slime. Everyone still devoured them—there’s something about garlicky butter that forgives almost any kitchen crime. Or maybe we were just really hungry. Hard to say. Anyway, all that to say: don’t stress about getting everything perfect. It all turns out tasty in the end.
Why You’ll Love These Skewers
I make this when I’m tired of salads but too lazy to do actual meal prep. Super fast, barely any thinking required (which is a blessing some days). My family goes crazy for these, mostly because there’s garlic butter involved. Or maybe it’s the crispy bits that char around the edges on the grill—chef’s kiss. They’ve even eaten cold leftovers straight from the fridge the next day. My youngest likes pretending the skewers are magic wands, which is slightly off-putting but also… kind of adorable? Only real snag is when someone nicks the last piece from your plate.
What You’ll Need (Plus Some Swaps & Shortcuts)
- 2 medium zucchinis (or 3 if they’re the sad grocery-store skinny type—my grandmother always insisted on using the big homegrown kind, but any will do, truly)
- 3-4 tablespoons salted butter (unsalted is fine, but add a bit of extra salt at the end)
- 3 garlic cloves, minced (sometimes I use jarred pre-chopped garlic if I’m running late, tastes almost the same after grilling)
- A handful parsley (fresh! Or dried in a pinch—it’s not the end of the world)
- Juice of half a lemon (or a splash of bottled if you’re out; I’ve done it and no one noticed, but don’t tell my neighbor who’s a lemon purist)
- Cracked black pepper (to taste, I’m heavy-handed)
- Olive oil for brushing
- Grated parmesan (optional, but so good)
- Bamboo skewers (or metal, obviously, but the bamboo ones just feel more summery—if you don’t have skewers, honest, a grill basket does the trick too)
Alright, Let’s Get Cooking (Don’t Stress the Steps)
1. Start by chopping your zucchini into thickish rounds or half-moons, around 1 cm or a half-inch. Sometimes mine are wonky and it all works out.
2. Thread those chunks onto your skewers. Don’t skewer your thumb (I have, more than once, and it’s oddly painful).
3. Melt the butter in a small pan (microwave is fine too, don’t let anyone shame you for shortcuts). Toss in your minced garlic, sizzle until it smells way too good, then take it off the heat before it goes brown.
4. Stir in parsley, lemon juice, and a few cracks of fresh pepper. Actually, I find it works better if you let it sit a minute so the flavors meld.
5. Brush the zucchini on all sides with the garlicky butter mix—don’t skimp, but save a bit for a finishing drizzle! I sometimes sneak a taste of the sauce here. Can’t resist.
6. Fire up your grill or get a grill pan nice and hot (medium-high, but you know your grill best). Oil the grates if you’re paranoid about sticking, which I am.
7. Place your skewers on, don’t fuss if they’re not perfect, and grill for 6-8 minutes, turning now and then, until you see golden grill marks and a bit of crisp on the edges. If the butter drips and sputters, that’s when it gets really good.
8. Pull ‘em off, brush with the rest of the garlic butter, and shower with grated parmesan if you’re in the mood. That’s the moment I usually just eat one straight off the skewer and burn my tongue (worth it, though).
Notes from Repeated Zucchini Skewer-ing
I’ve found that using smaller zucchini tastes sweeter but sometimes dries out faster—still good, just be watchful. Forgot to soak bamboo skewers once? They didn’t catch fire but got real crispy… maybe do it if you remember, but don’t stress if you forget. Trust me, I’ve done worse.
If you double up the garlic, just know your house will smell like an Italian grandma’s for two days. Not necessarily a downside.
Experiments, Good and Weird
Tried this with yellow squash (works a treat) and even some halved cherry tomatoes between the zucchini. Loved those! Once tried adding chunks of mozzarella mid-skewer, but it totally melted off into the fire—epic fail, unless you want to clean burnt cheese gunk off your grill.
Stuff You Might Want (But You Can Get By Without)
Long metal skewers are cool, but if you don’t have any—and honestly, who remembers to buy these things—all you need is bamboo. Or pile the zucchini in a grill basket and stir it around, no skewers, no problem.
How to Store Leftovers (Though They Rarely Stick Around)
So, technically you can pop leftovers in an airtight container and stash them in the fridge for up to 3 days. But honestly, in my house they never last more than a day! If you do save some, reheat real gently in a skillet or even a microwave (they soften up, but still taste fab, especially cold with a squeeze of fresh lemon—I might be weird that way).
Serving Ideas (Because Eating’s Half the Fun)
We like these alongside grilled chicken or as a veggie-side for burgers. Occasionally I toss them over pasta with a splash more garlic butter (bonus points if you throw in sun-dried tomatoes). If it’s a picnic, I’ll just pile them on a tray with some crusty bread, call it dinner, and let everyone dig in—no fancy plating required.
Pro Tips From Someone Who Messed Up First
Don’t try to rush the garlic in butter—one time I blasted the heat and ended up with bitter, sad garlic bits. Low and slow is the ticket. Also, if you try to cram the zucchini pieces too tightly onto the skewers, they never cook evenly. Trust me.
If you forget the lemon—eh, shrug, squeeze a splash on after grilling. It still works. Oh, and maybe use a silicone brush for butter basting. My old pastry brush once lost all its bristles mid-sauce. Not great.
FAQ: Real Questions (Some weirder than others)
Do I have to use fresh garlic?
Not at all, mate. I use jarred when lazy and it’s still delish. Powder in a pinch works, but fresh really is worth it if you’ve got time.
Can I make these in the oven?
Absolutely. Just broil them on a baking sheet for a few minutes per side—keep an eye out, they brown fast on top.
Is there a way to make them vegan?
Swap in vegan butter (tried Miyoko’s—pretty good!), skip the parmesan, and you’re set. Friends who are vegan hardly ever complain.
What should I serve alongside?
Honestly anything, but if you want inspiration, I sometimes just plop these beside this [grilled chicken recipe I like](https://www.seriouseats.com/grilled-chicken-thighs-recipe)—worth a look. Or for salads, [I love Cookie + Kate’s lemony quinoa salad](https://cookieandkate.com/mediterranean-quinoa-salad-recipe/) as a side.
What if my grill is, um, out of commission?
Pan grill or even roast in a hot oven. Or, use one of those grill pans that fake it well enough. Actually, for just the family, sometimes I use the broiler.
On second thought… what do I do if I have leftover garlic butter?
It’s magic on toast, so use it for breakfast. Trust me, try it once!
Alright, there you go—enjoy these garlic butter zucchini skewers! And if you burn something, just call it extra flavor. We’re all winging it anyway.
Ingredients
- 3 medium zucchinis, cut into 1/2-inch rounds
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
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1Soak wooden skewers in water for 20 minutes if using. Preheat the grill to medium-high heat.
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2In a small bowl, mix melted butter, minced garlic, chopped parsley, Italian herbs, salt, and black pepper.
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3Thread zucchini rounds onto skewers. Brush generously with the garlic butter mixture on all sides.
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4Place the skewers on the preheated grill. Cook for 10–12 minutes, turning occasionally, until zucchini is tender and grill marks appear.
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5Remove from grill, sprinkle with grated Parmesan cheese if using, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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