Wash the zucchini thoroughly under running water and cut them into thick rounds or half-moons, aiming for uniform pieces.

In a small saucepan, melt the unsalted butter over low heat. Add minced garlic and let it simmer for 2-3 minutes, stirring occasionally.

In a mixing bowl, add the zucchini rounds and drizzle with olive oil, salt, and pepper. Pour the melted garlic butter over and gently toss to coat.

Soak wooden skewers in water for 30 minutes. Thread the seasoned zucchini onto the skewers, leaving space between each piece for airflow.

Preheat the grill to medium-high heat (around 400°F). Allow it to heat for about 10-15 minutes.

Place the skewers on the hot grill and cook for approximately 8-10 minutes, turning occasionally until lightly browned and tender.

Transfer the skewers to a serving platter and drizzle with fresh lemon juice before serving.