Wash the zucchini thoroughly under cool running water. Slice into ¾-inch thick rounds or half-moons.

Melt ¼ cup of unsalted butter in a small saucepan over low heat, then add minced garlic and simmer for 2-3 minutes until fragrant. Do not let garlic brown.

In a large mixing bowl, toss the zucchini slices with olive oil, salt, and pepper. Pour in the melted garlic butter and coat the zucchini slices.

Thread the seasoned zucchini slices onto skewers, spacing them evenly. Each skewer should hold 4-5 pieces.

Preheat the grill to medium-high heat (around 400°F/200°C). Grill the skewers for about 8-10 minutes, turning occasionally, until fork-tender with char marks.

Remove from the grill and drizzle with fresh lemon juice before serving.