Wash the zucchini thoroughly and cut them into thick rounds or half-moons, about 1 inch thick.

Melt the unsalted butter in a small saucepan over low heat, then add the minced garlic and simmer for 2-3 minutes.

In a mixing bowl, combine the zucchini, olive oil, salt, and pepper, then add the garlic butter and toss to coat.

Thread the seasoned zucchini onto soaked wooden skewers, aiming for 4-5 pieces per skewer.

Preheat your grill to medium-high heat, about 400°F (200°C), then grill the skewers for 8-10 minutes, turning every 2-3 minutes.

Once tender and charred, remove the skewers from the grill and drizzle with fresh lemon juice before serving.