These buttery, lemony zucchini skewers are a perfect addition to your summer menu.
Say hello to a new favorite summer side dish! Skewers have been my recent obsession — they’re a fun way to present food and make grilling feel a little more special.
I’ve been experimenting with different ingredients on skewers, and these zucchini ribbons are simple, elegant, and full of bright flavor.
How pretty are those ribbons?
I use long metal skewers for this — they make assembling and grilling so much easier, and I love how they display the ribbons.
Before we get into the zucchini, let’s talk about the lemon-garlic butter. Melted with garlic, lemon zest and a pinch of crushed red pepper, it becomes silky, bright and irresistibly savory. Brush it on before and after grilling for maximum flavor.
This lemon garlic butter is rich and punchy — it’s what takes these skewers from pretty to unforgettable.
I love this recipe because it’s an easy way to eat more vegetables without sacrificing flavor. The edges char and crisp while the centers stay tender — you can serve the ribbons right on the skewers or slide them off onto a plate.
On slicing the zucchini
The best tool for the ribbons is a vegetable peeler or a mandolin. I prefer a peeler — it’s quick and gives long, flexible strips that fold nicely on the skewer. Using a knife usually makes pieces that are too thick and prone to breaking when skewered.
Yes, this takes a little more care than tossing slices on the grill, but the result is worth it. Scrunch the ribbons, thread them on skewers, and brush with that lemon-garlic butter for a pretty presentation and concentrated flavor.
Brush the zucchini with the spicy lemon garlic butter before grilling — the butter soaks into the ribbons and caramelizes at the edges. It’s seriously delicious and almost drinkable.
You can cook these on a grill pan or directly on the grill grates. Both methods give a smoky char that complements the lemony butter.
If you’re short on time or don’t want to make ribbons, slice the zucchini into rounds or lengthwise planks, brush with the lemon butter, and grill. You’ll still get the same bright, buttery flavor with less fuss.
The formula is simple: zucchini and summer squash plus lemon-garlic butter. Everything else is optional but delightful — herbs, extra lemon, or a sprinkle of crushed red pepper for heat.
Zucchini Skewers with Spicy Lemon Butter
Zucchini Ribbon Skewers with Spicy Lemon Butter
Ingredients
- 2 medium zucchini squash
- 2 medium summer squash
- 3 tablespoons chopped fresh herbs, such as parsley and basil
lemon garlic butter
- 6 ounces unsalted butter
- 3 garlic cloves minced
- 2 teaspoons fresh lemon zest
- ¼ teaspoon crushed red pepper flakes
- pinch salt and pepper
Instructions
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Note: About 4 medium zucchinis typically yield 6 to 8 skewers, depending on how thin you slice them. A vegetable peeler or mandolin works best; slices cut with a knife are often too thick and can break on the skewer.
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Preheat the grill to medium-high. If you’re using a grill pan, brush or spray it lightly with olive oil.
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Stand a zucchini on its base and use a vegetable peeler from top to bottom to create thin ribbons. Lay the ribbons in a single layer on a baking sheet or cutting board.
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Brush one side of each ribbon with the lemon-garlic butter. Fold each ribbon back and forth a few times and skewer through the center. Use 8–10 thin ribbons per skewer, or more or fewer as you prefer, but make sure they’re threaded close together.
lemon garlic butter
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Combine the butter, minced garlic, lemon zest, crushed red pepper and a pinch of salt and pepper in a small saucepan. Warm over low heat until melted and bubbling, then remove from heat and use immediately.
Notes
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Those charred edges become delightful zucchini crisps — yes, they’re that good.