Garlic Butter Zucchini Skewers (Print version)
Zucchini and peppers brushed with garlic butter, grilled to tender char for a vibrant summer side.
# What goes in:
→ Vegetables
01 - 3 medium zucchinis, sliced into ½-inch rounds
02 - 1 red bell pepper, cut into 1-inch pieces
→ Garlic Butter Mixture
03 - 3 tablespoons unsalted butter, melted
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh parsley, finely chopped
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ For Serving
08 - Lemon wedges
# Cooking steps:
01 - Soak wooden skewers in water for 20 minutes to prevent burning during grilling.
02 - In a small bowl, combine the melted butter, minced garlic, chopped parsley, salt, and black pepper. Stir until well blended.
03 - Arrange zucchini rounds and red bell pepper pieces alternately onto the skewers, leaving a small gap between each piece for even cooking.
04 - Brush the vegetables generously with the garlic butter mixture, reserving a portion for basting during grilling.
05 - Preheat an outdoor grill or grill pan to medium-high heat.
06 - Place skewers on the grill and cook for 3 to 5 minutes per side until tender with light char marks, brushing occasionally with the remaining garlic butter.
07 - Serve immediately, garnished with extra parsley and a squeeze of fresh lemon juice if desired.
# Tips from flavorandfeast:
01 -
- The garlic butter soaks into every nook of charred zucchini and turns something ordinary into the thing people ask for by name at every cookout.
- Twenty five minutes from cutting board to plate means you can pull this together while the grill is still heating up.
02 -
- Skip the soaking step and your wooden skewers will catch fire, leaving you with charred sticks and vegetables scattered across the grill.
- Slicing zucchini thicker than half an inch means the outside burns before the center cooks through, and thinner slices fall apart on the flip.
03 -
- Pat zucchini slices dry with a paper towel before threading them so the butter adheres instead of sliding off wet surfaces.
- Keep the grill lid open while cooking because these cook fast and closed lid heat turns tender zucchini into mush in seconds.