Wash the zucchini thoroughly under cool running water. Slice into thick rounds or half-moons about ½-inch thick.

Melt ¼ cup of unsalted butter over medium heat in a small saucepan. Add 2-3 tablespoons of minced garlic and simmer for 1-2 minutes until fragrant.

Drizzle 2 tablespoons of olive oil over zucchini in the mixing bowl and add salt, pepper, and cooled garlic butter. Toss until well-coated.

Thread zucchini slices onto skewers, spacing evenly with about 4-5 pieces per skewer.

Preheat grill to medium-high, around 400°F (200°C). Grill skewers for 8-10 minutes, turning occasionally until tender and charred.

Remove from grill and drizzle with fresh lemon juice. Serve immediately.