Wash 2-3 medium zucchinis under cool water, then slice into 1/2-inch thick rounds or half-moons.

Melt 4 tablespoons of unsalted butter over low heat in a small saucepan. Add 2-3 minced garlic cloves and simmer for 2-3 minutes until fragrant.

In a large bowl, combine sliced zucchini with 2 tablespoons of olive oil, salt, and pepper. Toss with the warm garlic butter until well coated.

Thread the marinated zucchini onto soaked wooden skewers, leaving space between pieces. Preheat the grill to medium-high heat.

Grill the zucchini skewers for approximately 8-10 minutes, turning occasionally to achieve char marks.

Remove from the grill, drizzle with fresh lemon juice, and serve warm.