Wash the zucchini under cool water and slice them into thick rounds or half-moons, about ¾ inch thick.

Melt the unsalted butter in a small saucepan over low heat. Add minced garlic and stir until fragrant.

In a large mixing bowl, drizzle the sliced zucchini with olive oil, sprinkle with salt and pepper, then pour in the melted garlic butter and toss.

Soak wooden skewers in water for 30 minutes. Thread the zucchini slices onto the skewers.

Preheat your grill to medium-high heat. Grill the skewers for 8-10 minutes, turning occasionally.

Remove the skewers from the grill, drizzle with lemon juice and serve hot.