Garlic Butter Zucchini Skewers (Printable)
Zucchini and peppers grilled, brushed with garlic butter and lemon for a bright, easy summer side.
# What You'll Need:
→ Vegetables
01 - 3 medium zucchini, cut into 1/2-inch rounds
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 small red onion, cut into 1-inch chunks
→ Garlic Butter
04 - 4 tablespoons unsalted butter
05 - 3 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon lemon zest
→ Skewers and Garnish
10 - 8 wooden or metal skewers
11 - Lemon wedges for serving
# How To Make:
01 - If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning during grilling.
02 - Set the grill to medium-high heat, targeting approximately 400°F, and allow it to fully preheat.
03 - Melt the butter in a small saucepan over low heat. 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.
04 - Thread the zucchini rounds, bell pepper pieces, and red onion chunks onto the skewers in an alternating pattern.
05 - Generously brush the assembled skewers with half of the prepared garlic butter mixture, coating all sides evenly.
06 - Place the skewers on the preheated grill. Cook for 3 to 5 minutes per side, turning occasionally, until the vegetables are tender with light char marks.
07 - Remove the skewers from the grill and immediately brush with the remaining garlic butter. Arrange on a serving platter alongside lemon wedges and serve warm.
# Expert Tips:
01 -
- The garlic butter soaks into every ridge and charred edge, making each bite ridiculous in the best way.
- These skewers disappear from the plate faster than anything else at a cookout, and nobody believes how simple they are.
02 -
- If your zucchini slices are too thin they will fall apart on the grill, so stick to a sturdy half inch thickness.
- Adding the garlic butter after grilling rather than before prevents the garlic from burning and turning bitter.
03 -
- Pat the zucchini slices dry before threading them so the butter adheres instead of sliding right off.
- Make double the garlic butter and keep the extra in the fridge for spreading on crusty bread the next day.