Grilled Zucchini Skewers

These smoky, tender Grilled Zucchini Skewers are brushed with a rich garlic herb butter that caramelizes beautifully over open flames.

Why This Recipe Works:

• Osmotic Draw: Salting the zucchini slices draws out excess water, preventing them from turning mushy on the grill.
• Garlic Emulsion: Brushing the warm skewers with garlic butter right after grilling allows the oil-soluble flavor compounds to cling to the charred edges.
• Skewer Stability: Threading the zucchini flat-side-down prevents them from spinning when you flip them with your tongs.

My first summer in our drafty rental house, I tried grilling zucchini on a rusted, hand-me-down charcoal grill that sat lopsided on the patio. I ended up dropping half the slices through the grates into the ash.

It was incredibly frustrating.

Zucchini is ninety-five percent water. Heating it collapses the cell walls, leaving you with mush.

To fix this, we need to draw out that excess moisture before it ever touches the heat, which is where a quick salt cure comes in. By tossing thick half-moons with Diamond Crystal kosher salt and letting them drain, we concentrate the sugars and tighten the vegetable's structure. This simple step ensures they hold their shape on the skewers and char beautifully instead of steaming.

Trust me on this one.

You will end up with perfectly tender, smoky rounds that cling to the skewers. They actually stay firm enough to bite.

Bear with me here, because the physics of this is fascinating. When you tap the tongs against your hip and flip these skewers, you want to see deep, caramelized char marks, not a soggy, dripping mess.

For simple slices instead of skewers, check out our guide on Grilled Zucchini.

Grilled Zucchini Skewers

• Publisher Storied Skillet
• Cuisine American
• Category Side Dish, Grilling
• Prep Time 15 mins
• Cook Time 10 mins
• Servings 4
• Calories 120 calories
• Rating 4.8 4071
• Tags grilled zucchini, zucchini skewers, garlic butter zucchini, summer side dish

Ingredients

• 4 medium zucchini, cut into 3/4-inch thick rounds
• 1 tablespoon Diamond Crystal kosher salt (or 1.5 teaspoons fine sea salt)
• 4 tablespoons unsalted butter, melted
• 3 cloves garlic, finely grated
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/2 teaspoon freshly cracked black pepper
• Wooden or metal skewers (soaked in water for 30 minutes if wooden)

Directions

1. Place the zucchini rounds in a colander, toss with the kosher salt, and let drain for 15 minutes.
2. Pat the zucchini completely dry with paper towels to remove excess surface moisture.
3. Thread the zucchini rounds onto the skewers, piercing them flat-side-down so they sit securely.
4. Preheat your grill or grill pan to medium-high heat.
5. In a small bowl, whisk together the melted butter, grated garlic, oregano, parsley, and black pepper.
6. Place the skewers on the hot grates and grill for 4 to 5 minutes per side, until deep char marks appear.
7. Remove from heat and immediately brush the warm skewers generously with the garlic herb butter.

Notes

• Always use Diamond Crystal kosher salt for the cure; if you only have fine sea salt or table salt, cut the volume in half (use 1.5 teaspoons instead of 1 tablespoon) to avoid over-salting.
• The science behind the garlic butter is simple: garlic contains oil-soluble flavor compounds that dissolve beautifully in warm, melted butter, distributing the flavor evenly across the zucchini's surface.
• Do not brush the garlic butter onto the zucchini before grilling. The high heat of the grates will burn the garlic bits instantly, turning them bitter and ruining the flavor.
• After a day in the fridge, the butter will solidify into a dull, white coat. Simply reheat the skewers gently in a skillet to melt the butter back into a glossy glaze.

Serving Suggestions

These skewers are incredibly versatile and bring a bright, smoky pop to any summer spread. Here are a few of my favorite ways to serve them:

• Alongside a sizzling platter of Garlic Butter Shrimp for a quick surf-and-turf style dinner.
• Drizzled with a cool, creamy Tzatziki Sauce to balance the smoky char.
• Tossed into a fresh Watermelon Salad for a sweet and savory contrast.
• Served over a bed of fluffy quinoa or rice to soak up all that extra garlic butter.
• Pair them with our Grilled Zucchini With Goat Cheese Basil Honey if you want to double down on summer squash variations.

Storage and Reheating

Let's be completely honest here: grilled zucchini is hands down best eaten straight off the grates. As it sits, the remaining moisture will inevitably soften the texture, turning that crisp-tender bite a tad clumsy.

But leftovers are still highly salvageable.

Store them in an airtight container for up to three days. The butter will solidify, but don't panic.

To reheat, avoid the microwave at all costs unless you want a plate of sad, mushy green wheels. Instead, toss them into a hot skillet over medium heat for three minutes until the butter melts back into a glossy glaze.

Ingredient Substitutes

If you don't have everything on hand, don't sweat it. This recipe is highly adaptable.

1. Yellow Squash: You can swap in yellow summer squash or even thick slices of eggplant, though eggplant will require a bit more oil.
2. Olive Oil: If you want to keep this dairy-free, use a high-quality extra virgin olive oil instead of butter.
3. Dried Herbs: If fresh herbs aren't available, use one teaspoon of dried oregano or Italian seasoning in place of the fresh herbs.

There is something so satisfying about watching these simple green rounds transform over the fire. Grab your tongs, fire up the grill, and let me know how they turn out!