Zucchini "Burnt Ends" with Herb Butter and Lemon
Photo Credit: Steven Randazzo

Zucchini “Burnt Ends” with Herb Butter and Lemon

These skewers look cool as get all get-out.

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Zucchini "Burnt Ends" with Herb Butter and Lemon

Zucchini "Burnt Ends" with Herb Butter and Lemon

These skewers look cool as get all get-out.
Course: Dinner
Keyword: grilled, grilled zucchini, kabobs, skewers, zucchini
Servings: 4
Calories: 164kcal


  • 8 tablespoons unsalted butter or extra-virgin olive oil
  • 2 cloves garlic, peeled and slightly flattened with the side of a knife
  • 1 teaspoon freshly and finely grated lemon zest
  • 3 tablespoons stemmed, chopped fresh dill or mint, plus 3 tablespoons for serving
  • 1/2 teaspoon hot red pepper flakes (optional)
  • 8 small zucchini
  • Coarse salt (sea or kosher) and freshly ground black pepper
  • Vegetable oil for oiling the grill grate


  • Make lemon herb butter: Melt butter in a small saucepan over medium heat. Add garlic, lemon zest, 3 Tbsp chopped dill and pepper flakes (if using). Cook until fragrant, about 3 minutes. Remove pan from the heat and let cool. Discard garlic.
  • Cut off ends of zucchinis. Using a mandoline equipped with a finger guard, thinly slice each zucchini lengthwise. (slices should be thickness of a quarter.) Lay slices flat on a rimmed sheet pan. Lightly brush slices on both sides with lemon herb butter and season with salt and pepper.
  • Fold a zucchini slice into an accordion shape and thread onto a flat skewer. Don’t worry if a few of the slices break—skewer the pieces back to back. If using round bamboo skewers, insert a second skewer parallel to the first. (This keeps the zucchini slices from spinning.) Slice, butter, season and skewer remaining zucchini. You should wind up with 8 kebabs.
  • Set up your grill for direct grilling and heat to high. Arrange kebabs, skin side down and grill until darkly browned at the edges, 3 to 4 minutes. Turn and grill other side skin side down the same way, 6 to 8 minutes in all. Baste skewers with lemon herb butter as they grill. Transfer to a platter or plates for serving and spoon any remaining butter over them.


how to grill vegetablesAdapted from How to Grill Vegetables: New Bible for Barbecuing Vegetables over Live Fire © 2021 Steven Raichlen. Photography by Steven Randazzo. published by Workman Publishing.


Calories: 164kcal | Carbohydrates: 5g | Protein: 3g | Fat: 16g | Sodium: 13mg | Fiber: 1g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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