Wash the zucchini thoroughly and slice them into thick rounds or half-moons, about ½ inch thick. Set aside.

Melt the butter in a small saucepan over low heat. Add minced garlic and simmer for 2-3 minutes until fragrant.

In a large mixing bowl, combine sliced zucchini with olive oil, salt, and black pepper. Toss with the garlic butter.

Thread the seasoned zucchini onto skewers, allowing some space between each piece.

Preheat the grill to medium-high heat. Grill the skewers for 8-10 minutes, turning occasionally until charred and tender.

Drizzle fresh lemon juice over skewers before serving. Enjoy hot!