Wash the zucchinis thoroughly under running water, then slice them into consistent thick rounds or half-moons—around ½ inch thick.

In a small saucepan, melt ½ cup of unsalted butter over low heat. Add 3 cloves of minced fresh garlic, stirring gently until fragrant, about 2-3 minutes.

In a large mixing bowl, toss the zucchini slices with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper. Pour in the garlic butter mixture.

Take soaked skewers and thread the seasoned zucchini pieces onto them, leaving space between each piece.

Preheat your grill to medium-high heat, around 400°F (200°C). Grill the skewers for 8-10 minutes, turning occasionally.

Remove the skewers from the grill and drizzle with freshly squeezed lemon juice. Serve immediately.