Wash the zucchini thoroughly under cool water and slice it into thick rounds or half-moons. Set aside.

Melt the unsalted butter over low heat in a small saucepan. Add minced garlic and simmer for 2-3 minutes until fragrant. Remove from heat and let cool slightly.

In a large bowl, combine sliced zucchini with olive oil, salt, and pepper. Add warm garlic butter and toss until coated.

Thread the zucchini onto soaked skewers, alternating pieces for a colorful display. Ensure even spacing for grilling.

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

Remove from grill and drizzle with lemon juice. Serve hot as a side dish.