Wash and dry the zucchini, then slice into thick rounds or half-moons about 1 inch thick.

Melt unsalted butter in a small saucepan over low heat, then add minced garlic and cook until fragrant for 1-2 minutes.

In a large bowl, toss zucchini with olive oil, garlic butter, salt, and black pepper until evenly coated.

If using wooden skewers, soak them in water for 30 minutes. Thread the zucchini onto the skewers, leaving space between pieces.

Preheat the grill to medium-high heat (400°F). Grill skewers for 8-10 minutes, turning occasionally until zucchini is tender.

Remove skewers from the grill and drizzle with fresh lemon juice before serving.