Best Garlic Butter Zucchini Skewers

Garlic Butter Zucchini Skewers are the kind of recipe that turns a simple side into a summer showstopper. They’re buttery, garlicky, and just a little bit smoky from the grill, with tender zucchini that still holds a little bite. I first started making Garlic Butter Zucchini Skewers when I had a zucchini plant that basically took over my backyard, and I needed a way to use up all that squash without boring anyone to tears. These skewers are that solution. They’re easy enough for a weeknight but fancy enough to serve at a weekend cookout. And honestly, once you try them, you’ll wonder why you ever just grilled plain zucchini again.

What I love most about Garlic Butter Zucchini Skewers is how flexible they are. You can make them on a gas grill, charcoal, or even a grill pan indoors. They pair perfectly with grilled chicken, steak, shrimp, or even a simple grain bowl. They’re also a great way to get more veggies into your meals without feeling like you’re “eating healthy” as punishment. These Garlic Butter Zucchini Skewers are the kind of dish that makes people actually excited about vegetables. And if you’ve ever struggled to get your family to eat more zucchini, this might just be your secret weapon.

The Secret Behind Perfect Garlic Butter Zucchini Skewers

There’s a reason Garlic Butter Zucchini Skewers stand out from other grilled veggie recipes. It’s not just the butter and garlic (though those are obviously the stars). It’s the way the zucchini absorbs that rich, savory flavor while still keeping its texture. When done right, the edges get a little charred and crisp, while the inside stays tender and juicy. That contrast is what makes these skewers so addictive.

Another key is how simple the recipe is. You don’t need a long list of ingredients or fancy techniques. Just a few minutes of prep, a hot grill, and a good brush of garlic butter every few minutes. The result? A side dish that feels special but doesn’t require a ton of effort. If you’ve ever grilled zucchini before and found it bland or mushy, this method will change your mind. For more on the science of grilling vegetables, check out Serious Eats’ complete guide to grilling vegetables.

Garlic Butter Zucchini Skewers are also incredibly versatile. You can keep them classic with just zucchini, or add other summer squash, cherry tomatoes, or bell peppers. The garlic butter sauce works just as well on mushrooms, onions, or even potatoes. That flexibility is why this recipe has become a regular in my rotation, whether I’m cooking for two or feeding a crowd.

Ingredients

• 2 medium zucchinis, sliced into rounds (about 1/4 inch thick)
• 2 medium yellow squash, sliced into rounds (optional, for color and variety)
• 4 cloves garlic, finely minced
• 4 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 1 teaspoon dried Italian herbs (or 1 tablespoon fresh herbs like parsley or basil)
• 6–8 wooden or metal skewers

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes before grilling. This helps prevent them from burning on the grill. I usually toss mine in a bowl of water while I prep the vegetables.
2. Preheat your grill to medium-high heat (around 375–400°F). If using a grill pan indoors, heat it over medium-high heat and lightly oil the surface.
3. Slice the zucchini (and yellow squash, if using) into rounds about 1/4 inch thick. Try to keep the slices similar in size so they cook evenly. If they’re too thick, they’ll take longer and might not get that nice char.
4. Thread the zucchini slices onto the skewers, alternating with yellow squash if desired. Pack them close together so they stay in place on the grill. Don’t overcrowd, but leave just enough space for heat to circulate.
5. In a small saucepan, melt the butter over low heat. Stir in the minced garlic, olive oil, salt, pepper, and herbs. Let it simmer gently for 1–2 minutes to infuse the flavors, then remove from heat. This is your garlic butter sauce.
6. Place the skewers on the preheated grill. Cook for about 3–4 minutes on the first side, until you see nice grill marks and the edges start to char slightly.
7. Flip the skewers and brush generously with the garlic butter mixture. Continue grilling for another 3–4 minutes on the second side.
8. Flip once more and brush again with garlic butter. Cook for 2–3 more minutes, or until the zucchini is tender but still has a little bite. You don’t want them mushy.
9. Remove the skewers from the grill and let them rest for a minute. Brush with a little extra garlic butter if you like, and sprinkle with fresh herbs or a squeeze of lemon juice if desired.
10. Serve the Garlic Butter Zucchini Skewers warm, either on the skewers or gently slid off onto a platter. They’re perfect alongside grilled meats, fish, or as part of a summer veggie spread.

Storage Tips

Garlic Butter Zucchini Skewers are best enjoyed fresh off the grill, but they can be stored if needed. Let them cool completely, then transfer to an airtight container. They’ll keep in the refrigerator for 3–4 days.

To reheat, place the skewers on a baking sheet and warm in a 350°F oven for 8–10 minutes, or until heated through. You can also reheat them in a skillet over medium heat for a few minutes per side. Add a little extra garlic butter when reheating to keep them moist and flavorful.

These skewers don’t freeze well because zucchini tends to get watery when thawed. So if you have leftovers, it’s better to eat them within a few days or turn them into a quick pasta dish or frittata.

7 Game-Changing Benefits of Garlic Butter Zucchini Skewers

• Quick and easy to make: From prep to plate, these Garlic Butter Zucchini Skewers take less than 30 minutes, making them perfect for busy weeknights or last-minute cookouts.
• Low in calories, high in flavor: Zucchini is naturally low in calories but soaks up the garlic butter beautifully, giving you a satisfying side without the guilt.
• Packed with nutrients: Zucchini is a good source of vitamin C, potassium, and fiber, and grilling helps preserve those nutrients. For more on the nutritional benefits of zucchini, see Healthline’s guide to zucchini nutrition.
• Great for using up garden produce: If you grow zucchini or buy it in bulk, Garlic Butter Zucchini Skewers are a delicious way to use it up before it goes bad.
• Family-friendly: Even picky eaters tend to love these skewers because they’re flavorful and fun to eat. Kids especially enjoy the “kebab” style.
• Meal prep friendly: You can prep the zucchini slices and garlic butter sauce ahead of time, then just assemble and grill when ready.
• Perfect for entertaining: These skewers look impressive on a platter and pair well with almost any main course, making them ideal for parties and potlucks.

Common Mistakes to Avoid

• Skipping the skewer soak: If you’re using wooden skewers and don’t soak them, they can burn on the grill. Soak for at least 30 minutes to be safe.
• Overcrowding the skewers: Packing too many slices too tightly can make them steam instead of grill. Leave a tiny bit of space between pieces for even cooking.
• Using thick slices: Thick zucchini rounds take longer to cook and can end up mushy on the outside and raw in the middle. Stick to about 1/4 inch thick.
• Not brushing with garlic butter often enough: The garlic butter is what makes these skewers special. Brush them at least twice during grilling for maximum flavor.
• Grilling over too high heat: High heat can burn the outside before the inside is tender. Medium-high is usually just right for zucchini.

Alternatives and Variations

Garlic Butter Zucchini Skewers are super adaptable. Swap in yellow squash, bell peppers, cherry tomatoes, or mushrooms for variety. You can even add small chunks of red onion or eggplant if you like.

For a dairy-free version, use a good quality plant-based butter or olive oil instead of regular butter. The garlic and herbs still make it delicious, just without the dairy.

Want a little heat? Add a pinch of red pepper flakes to the garlic butter. For more ideas, check out our guide on Rich Amish Christmas Jam. A squeeze of fresh lemon juice at the end brightens everything up and cuts through the richness.

If you’re not into skewers, you can also grill zucchini slices directly on the grill or in a grill basket. Just brush them with the garlic butter and flip once or twice until tender.

Final Thoughts

Garlic Butter Zucchini Skewers are one of those simple recipes that delivers way more than you’d expect. They’re quick, flavorful, and make even the most basic weeknight meal feel special. Whether you’re grilling for two or feeding a crowd, these skewers are a reliable, crowd-pleasing side that never gets old.

If you’ve been looking for a better way to enjoy zucchini, give these Garlic Butter Zucchini Skewers a try. They’re the kind of dish that turns “I have to eat vegetables” into “I get to eat vegetables.” For more grilling inspiration and tips, check out Food Network’s grilling section.

Best Garlic Butter Zucchini Skewers

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Easy garlic butter zucchini (and yellow squash) skewers grilled to smoky perfection with herby, garlicky butter.

• Author: Julia Monroe
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Grill
• Cuisine: American

Ingredients

Scale 1x2x3x

2 medium zucchinis, sliced into rounds (about 1/4 inch thick)

2 medium yellow squash, sliced into rounds (optional, for color and variety)

4 cloves garlic, finely minced

4 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

1 teaspoon dried Italian herbs (or 1 tablespoon fresh herbs like parsley or basil)

6–8 wooden or metal skewers

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Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes so they do not burn on the grill.

2. Preheat grill to medium-high heat (about 375–400°F) or heat a lightly oiled grill pan over medium-high heat.

3. Slice zucchini and yellow squash into 1/4-inch rounds, keeping slices similar in size for even cooking.

4. Thread zucchini and yellow squash rounds onto skewers, alternating if desired and packing them fairly close together.

5. In a small saucepan, melt the butter over low heat. Stir in minced garlic, olive oil, salt, pepper, and Italian herbs and simmer 1–2 minutes, then remove from heat.

6. Place skewers on the preheated grill and cook 3–4 minutes on the first side until grill marks form and edges begin to char.

7. Flip skewers and brush generously with garlic butter. Grill another 3–4 minutes.

8. Flip once more, brush again with garlic butter, and cook 2–3 minutes more, until zucchini is tender but still slightly firm.

9. Remove skewers from grill, rest 1 minute, then brush with extra garlic butter and garnish with fresh herbs or a squeeze of lemon if desired. Serve warm on or off the skewers.

Notes

Great as a summer side dish with grilled meats, fish, or other veggies. For extra flavor, finish with grated Parmesan or a pinch of red pepper flakes.