Garlic butter zucchini skewers are that underrated summer win that quietly steals the show. These are perfect when you’re looking for appetizer recipes that lean light, flavorful, and just a bit indulgent. You know, something that makes folks say, ‘Wait, what’s this? And why is it so good?’ We’ve been grilling them for years and they always disappear fast. Whether it’s part of a backyard Middle Eastern feast or served alongside something more classic, these skewers manage to bring brightness, comfort, and that buttery-charred flavor that plays well with everything else. They’re also super quick to throw together, so you won’t find yourself stuck in the kitchen when the party’s outside. And let’s be real—when it comes to easy Middle Eastern recipes, this is one of those no-fuss winners. It works well with grilled meats, fluffy middle eastern rice recipes, refreshing Middle Eastern salad combos, or tucked in with your go-to Middle Eastern side dishes. Let’s get into it, shall we?

1) Key Takeaways
2) Easy Garlic Butter Zucchini Skewers Recipe
3) Ingredients for Garlic Butter Zucchini Skewers
4) How to Make Garlic Butter Zucchini Skewers
5) Tips for Making Garlic Butter Zucchini Skewers
6) Making Garlic Butter Zucchini Skewers Ahead of Time
7) Storing Leftover Garlic Butter Zucchini Skewers
8) Try these Appetizers next!
9) Garlic Butter Zucchini Skewers Recipe
10) Nutrition

1) Key Takeaways

Garlic butter zucchini skewers make easy appetizer recipes that grill fast.
They pair well with Middle Eastern salad or other side dishes.
Prep is minimal and cooking takes under 10 minutes.
They’re perfect for gatherings, meal prep, or solo dinners.

2) Easy Garlic Butter Zucchini Skewers Recipe

We’ve all been there, standing over the grill, second-guessing if zucchini could ever win over a crowd. I’ve been that skeptic. But then I brushed thick slices of zucchini with garlic butter, threaded them on skewers, and tossed them on the heat. It clicked. People reached for seconds. Some forgot there was meat.

This one’s made for those of us who love appetizer recipes that don’t try too hard. The ingredients are basic, the method is simple, and the payoff is surprisingly big. There’s something about the soft, smoky zucchini and the buttery garlic coating that just works.

Whether you’re laying out a spread with Middle Eastern rice recipes or tossing together a crisp Middle Eastern salad, this little veggie dish steps up. I serve it with grilled flatbread or just lemon wedges and call it good. No drama, just really good flavor.

3) Ingredients for Garlic Butter Zucchini Skewers

2 medium zucchinis: You want them firm, not too skinny. Slice them thick so they hold up on the grill and don’t turn to mush.

3 tablespoons unsalted butter: Melt it gently and let it coat every slice. Butter makes everything taste better, even zucchini.

2 garlic cloves, finely minced: Fresh garlic is non-negotiable here. It needs to punch through and mingle with that butter just right.

1 tablespoon chopped fresh parsley: I like the way parsley lifts the whole thing. Add more after grilling if you’re feeling fancy.

Salt and freshly cracked black pepper: Go by feel. I usually start light and adjust right before serving.

Lemon wedges for serving: A quick squeeze brings the grilled flavor into focus and cuts the richness of the butter.

Skewers: Wooden ones work, just soak them ahead of time so they don’t flame up. Metal skewers? Even easier.

4) How to Make Garlic Butter Zucchini Skewers

Step 1. Preheat your grill. I go with medium heat and give it time to warm up evenly. If you’re using a grill pan indoors, same rules apply.

Step 2. In a small bowl, stir together melted butter, garlic, parsley, salt, and pepper. It’s simple but packs a punch. Let it sit while you prep the zucchini.

Step 3. Slice your zucchinis into thick rounds. Thread them onto skewers with a bit of space in between. Don’t crowd them—they need that heat to circulate.

Step 4. Brush the garlic butter mixture all over the zucchini. Flip them around and get every side. You want full coverage for the flavor to stick.

Step 5. Place the skewers on the grill. Let them cook about five minutes per side, turning gently. Look for light grill marks and softened centers.

Step 6. Take them off, toss on a bit more parsley, and squeeze lemon juice over everything while it’s hot.

5) Tips for Making Garlic Butter Zucchini Skewers

Choose zucchinis that feel dense. The firmer they are, the better they’ll hold together. If they’re too soft, they’ll collapse before they’re even cooked.

Keep your slices thick, about half an inch. If they’re too thin, they’ll overcook and fall apart when you flip the skewers. Trust me, thicker cuts give you better texture.

Brush with the butter mix just before grilling. If you do it too early, the garlic can burn, and the butter won’t stick right. Keep the brush nearby and go just before they hit the heat.

6) Making Garlic Butter Zucchini Skewers Ahead of Time

Prep the zucchini ahead, slice it, and store it in an airtight container in the fridge. You can even stir the garlic butter in advance. Just reheat it gently when you’re ready to grill.

Don’t thread the skewers too early though. The zucchini can dry out or get too soft if it sits too long. Do that part just before cooking to keep the texture right.

Garlic tends to mellow over time. If your garlic butter mix sits in the fridge overnight, the flavor gets deeper but softer. You might want to add an extra clove if you’re prepping early.

7) Storing Leftover Garlic Butter Zucchini Skewers

Got leftovers? Wrap them in foil or place them in an airtight container. They’ll last in the fridge for two to three days without much loss in taste.

Reheat them gently. I like to use a skillet over low heat. The oven works too, but avoid the microwave if you can. It softens them too much.

If you’re serving them cold, toss them into a Middle Eastern salad or alongside a few grains from one of your favorite middle eastern rice recipes. They hold up nicely with bold flavors.

8) Try these Appetizers next!

9) Garlic Butter Zucchini Skewers Recipe